Description
A smooth and creamy cannellini bean dip made with olive oil, garlic, and lemon, perfect for sharing as a quick snack or appetizer.
Ingredients
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1/4 cup olive oil
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh rosemary or thyme, finely chopped
Instructions
- Add the cannellini beans, garlic, lemon juice, lemon zest, salt, and black pepper to a food processor.
- Blend until mostly smooth, scraping down the sides as needed.
- With the processor running, slowly drizzle in the olive oil until the dip becomes creamy and smooth.
- Taste and adjust seasoning as needed.
- Stir in or garnish with fresh rosemary or thyme before serving.
Notes
- Roasted garlic can be used for a deeper flavor.
- Add red pepper flakes or chili oil for heat.
- Tahini or parmesan can be blended in for extra richness.
- Add a splash of water or extra olive oil for a looser texture.
Nutrition
- Serving Size: 1/4 cup
- Calories: 190 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
