Servings: 10 (2 tablespoon each)
Source: Adapted from America’s Test Kitchen
White beans may sound bland, but this dip is a flavorful alternative to hummus and is quickly made with ingredients that are likely to be on hand. Serve with tortilla or bagel chips, slices of toasted baguette or fresh vegetables, whatever you have on hand!
Ingredients
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1/4 cup extra-virgin olive oil
- 2 tablespoons water
- 2 teaspoons lemon juice
- 1 teaspoon minced fresh rosemary (or 1/4 teaspoon dried)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place beans, olive oil, water, lemon juice, rosemary, garlic, salt, and pepper in a food processor.
- Process until smooth, about 45 seconds, scraping down sides of bowl as needed.
- Transfer dip to a serving bowl, cover with plastic wrap and chill at least 30 minutes before serving.
- Store leftovers in an airtight container for 3-4 days.