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Lemony White Bean Dip…
Use white beans in place of chickpeas to create a smoother and creamier dip!
Don’t get me wrong, I’m a huge fan of hummus, but white bean dip might be my favorite! So simple to make and just as versatile! You can spread it on a sandwich in place of mayo or dip into it with cut fresh veggies! For a crowd pleasing appetizer add a dollop to toasted slices of a multi-grain baguette, drizzle with evoo and add a pinch of sea salt and crushed red pepper flakes!
This appetizer actually turned into our dinner, it was too irresistible to stop eating!
It’s no secret that I love beans!
They are such a perfect blend of complex carbohydrates, protein and fiber that they will keep you full for a long time! Not to mention they are a great source of folic acid, magnesium, potassium and iron! Plus, they are cheap…a win win in my book 🙂
Lemony White Bean Dip
Ingredients
- 1 can cannellini beans drained and rinsed
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- 4 tablespoons extra virgin olive oil
- sea salt and pepper to taste
- pinch crushed red pepper flakes
Instructions
- Add beans, lemon juice and minced garlic to a food processor. Blend while slowly adding extra virgin olive oil. Blend until smooth and creamy. Add sea salt and pepper to taste. Transfer to a bowl, add an extra drizzle of evoo and pinch of crushed red pepper flakes 🙂
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