Basil and Lemon White Bean Dip
 
Prep time
Total time
 
Quick and easy, this dip comes out smooth and fluffy like restaurant hummus. Paired with crackers and colorful pepper slices, it's perfect for showers and cookouts. Or use as a sandwich spread, topped with sprouts and avocado. In fact, with sunny lemon zest, sweet basil, and toasted pine nuts, you may just want to eat this dip with a spoon.
Author:
Recipe type: Appetizers & Dips
Serves: 16 servings
Ingredients
  • ½ c toasted pine nuts (see note)
  • 3½ cups (2 15-oz cans) cooked cannellini beans, rinsed and drained
  • 4 Tbsp fresh lemon juice (you'll need 2 lemons, with some juice left over)
  • 1 clove garlic, minced
  • ½ c chopped basil leaves (packed) (30 g)
  • 2 Tbsp chopped chives (3 g)
  • ½ tsp lemon zest
Directions
  1. In a food processor or blender, process pine nuts until nut butter is formed. (Stop processor and scrape sides 2-3 times as needed.) As pine nuts are soft, this should take less than 1 minute.
  2. Transfer pine nut butter to a small bowl and set aside. Wipe out food processor. (Blending beans separately from fat helps ensure fluffy hummus.)
  3. Combine beans and lemon juice in food processor until smooth, at least 3 minutes.
  4. Add pine nut butter and garlic to food processor and blend again until velvety smooth, another 3 minutes.
  5. Add basil, chives, and lemon zest. Pulse and scrape sides until mixed, leaving visible herbs.
  6. Garnish with extra basil, chives, or toasted pine nuts.
Nutrition Information
Serving size: 2 rounded Tbsps (1/16th recipe) Calories: 77 Fat: 3g Saturated fat: 0g Trans fat: 0g Carbohydrates: 9g Sugar: 0g Sodium: 202mg Fiber: 3g Protein: 3g Cholesterol: 0mg
Recipe by Veggie Quest at https://www.veggie-quest.com/2016/05/basil-and-lemon-white-bean-dip/