Posted on 2 Comments

Basil, Rosemary, and Lemon White Bean Dip

Ok, this dip is DELICIOUS!!!! Very healthy and easy to make. I’ll make a bigger batch next time because it’s almost gone…. Health is Wealth;-))

1 can of cannellini beans (I used Eden Foods brand because of the low sodium)

4-6 cloves of garlic

2 tsps lemon juice (freshly squeezed and 1 teaspoon finely grated lemon zest)

1/4 cup Tahini

1/3 cup olive oil

2 tsps fresh rosemary

15-20 basil leaves ( next time I may use a little more)

pinch of Himalayan sea salt/ground pepper

Place beans, basil, garlic, and lemon juice in a blender. I used my Nutribullet.  After blending pour in oil and mix until smooth. Transfer bean mixture to a small glass bowl.  Stir in rosemary and lemon zest, seasoning with a pinch of Himalayan sea salt and ground pepper.  Serve with endive leaves, tortilla chips, Socca flat bread(I had a batch on hand) or pita chips.

2 thoughts on “Basil, Rosemary, and Lemon White Bean Dip

  1. delicious dip and I’m not even vegan lol

  2. Reblogged this on beyondblends.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.