Categories: Appetizers, Dip, Italian
Ingredients
- 2 (15 ounce) cans cannellini beans
- 6 -8 sun-dried tomatoes packed in oil, halved,drained,roughly chopped
- 1/4 cup fresh basil leaf, roughly chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 -4 cloves garlic, smashed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
Directions
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Put cannellini beans in a colander and rinse under running water.
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Drain thoroughly.
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Put drained beans into a food processor bowl.
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Add olive oil, lemon juice, garlic, salt and a few grinds of pepper to bowl.
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Pulse until beans are mostly puréed.
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Add sun-dried tomatoes and basil.
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Pulse several times so that the tomatoes and basil are in small bits but not puréed.
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Serve with crackers and/or veggie sticks of your choice.