Fresh Basil-Lemon Cannellini Bean Dip

Fresh Basil-Lemon Cannellini Bean Dip
Makes approximately 1 ½ cups


  • 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
  1. Add all of the ingredients to your food processor, except for the additional 2 Tbs. of water.
  2. Blend for 1-2 minutes, depending on your desired texture, and add more water, 1 tablespoon at a time, as necessary.
  3. Refrigerate in a covered glass dish for at least 30 minutes before serving.
  4. Garnish with basil leaf and drizzle with additional olive oil.
  5. 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.