Yesterday I was in the mood for some hummus, so I pulled out a cookbook and decided to make a great alternative using cannellini beans. This recipe is yummy, light, and perfect for dipping raw veggies, pita chips, or using as a spread on a sandwich. Enjoy!
1 15-ounce can cannellini beans, drained
1 clove garlic, minced
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup olive oil
Place beans, garlic, salt, pepper, and lemon juice in a food processor. Puree until well combined, but still a bit chunky. Pour in the olive oil and puree again until the oil is completely mixed with the other ingredients. Pour into a small serving bowl and serve. (Refrigerate leftover dip).
|Stacy’s pita chips are the best!|
Recipe adapted from Everyday Italian, by Giada de Laurentis