Fresh Basil-Lemon Cannellini Bean Dip
Makes approximately 1 ½ cups
Ingredients:
- 3 cups cooked cannellini beans
- 1/4 cup + 2 Tbs. Water (less if using canned beans)
- 2 Tbs. Hemp Oil or Extra Virgin Olive oil
- 2 cloves garlic, peeled
- 1/4 cup fresh basil leaves
- 2 teaspoons lemon zest
- ¼ teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground pepper
- ¼ teaspoon sea salt
- Add all of the ingredients to your food processor, except for the additional 2 Tbs. of water.
- Blend for 1-2 minutes, depending on your desired texture, and add more water, 1 tablespoon at a time, as necessary.
- Refrigerate in a covered glass dish for at least 30 minutes before serving.
- Garnish with basil leaf and drizzle with additional olive oil.
- Serve with homemade baked gluten-free tortilla chips, raw veggies, or grilled chicken strips.
This dip would be great for school lunches, after school snacks or as an elegant appetizer.
