White Bean Hummus Dip
As we approach Labor Day, fond remembrance, an honor to all working friends, and a close to Summer, I created a healthy white bean dip that works well for at-home gatherings, or to grab-and-go as you enjoy the holiday with friends and family to bring in the red white and blue.
Fresh ingredients are always best for nutritional value and textures, as well as a burst of flavor. Being that the bean dip is ‘white’, create some festivity surrounding the holiday. As a suggestion, serve with Blue Tortilla Chips made from blue corn, and garnish with fresh red garden tomatoes. Or, create a dish of crudités with your favorite fresh, crisp vegetables.
Ingredients you will need for this recipe:
- Cannellini beans
- Garlic
- EVOO
- Lemon
- Salt
- Fresh Basil
- Fresh Italian Parsley
White Bean Hummus Dip
- 2-1/2 cups of cooked white beans such as cannellini, rinsed and drained
- 2 cloves of garlic, peeled
- 1 lemon, juiced
- ½ teaspoon of sea salt
- 2 Tablespoons of extra-virgin olive oil
- 1 Tablespoon of freshly chopped basil
- 1 Tablespoon of freshly chopped Italian flat-leaf parsley
Process all ingredients in a food processor until creamy in consistency.
Personal Chef Tip: Omit the basil and parsley to create more of a lemon and garlic flavor.
