Ingredients
1 ½ cups cooked cannellini beans (drained and rinsed)
2 tablespoons olive oil
2 tablespoons lemon juice
½ teaspoon lemon zest
1 garlic clove
½ teaspoon salt
freshly ground black pepper to taste
2 to 4 tablespoons water (if needed, to adjust consistency)
2 tablespoons torn fresh basil leaves (optional)
2 teaspoons chopped fresh rosemary leaves (optional)
Instructions
1-Begin by combining the beans, olive oil, lemon juice, lemon zest, garlic, salt, and pepper in a food processor.
2-Pulse until the mixture is smooth, scraping down the sides as needed for an even texture.
3-If the dip is too thick, add water gradually about 2 to 4 tablespoons while processing to reach your desired consistency.
4-Mix in optional fresh herbs like basil or rosemary for added flavor, blending just until incorporated.
5-Once done, transfer the dip to a bowl and serve it with fresh vegetables, pita chips, crackers, or bread for a tasty pairing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍋 Use fresh lemon zest and juice for the brightest flavor – bottled lemon juice can taste flat and lacks the aromatic oils from the zest
🧄 For a milder, sweeter flavor, roast the garlic clove before adding it to the dip – this eliminates the sharp bite of raw garlic
💧 Save the cooking liquid from your beans and use it instead of water for extra flavor and creaminess in your dip
- Prep Time: 5 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 85
- Sugar: 0
- Sodium: 200
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 3
- Cholesterol: 0