White Bean Dip with Herbs
Jul 11, 2012This fast and healthy bean dip is the perfect protein packed snack that you can make ahead of time. Just keep a container stored in the fridge and have some with fresh cut vegetables or crackers when you get that hunger pang.
Ingredients:
1/4 cup plus 2 tbsp. extra virgin olive oil
3 garlic cloves, very finely chopped
1 teaspoon finely chopped sage
1/2 teaspoon finely chopped rosemary
2 cups cooked cannellini beans (white)
2 tbsp. purified water
½ tsp. sea salt
½ tsp. cayenne pepper (optional)
Directions:
Add all ingredients (except 2 tbsp. extra virgin olive oil) to a food processor (or blender) and process until smooth. Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top, garnish with some leftover herbs and serve with fresh cut vegetables or crackers.
Notes:
Soak the dried beans over night. Cook them in double the amount of water before starting the recipe. They are ready when tender; canned beans may be used, but fresh cooked beans are favorable. Any white beans can be used in place of the cannellini.
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