White bean dip


   For this recipe I used the extra beans that I had boiled when I prepared the White bean stew so they are already quite flavorful. If you plan to use beans from a can, I suggest adding some herbs such as oregano or rosemary.


       - 2 cups boiled white beans/2 cans
       - 3 garlic cloves, mashed
       - 2-3 Tablespoons freshly pressed lemon juice
       - 1 Tablespoon parsley
       - extra virgin olive oil
       - salt and pepper

      In a food processor add the drained beans, salt, pepper, lemon juice, parsley and blend until you reach a creamy consistency. Taste and adjust seasonings. Place the dip in a bowl and add a drizzle of evoo. You could use it as a spread on freshly baked bread, in a wrap or as a dip with crudités or pita chips. Light, nutritious and ready in 5 minutes!

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