Zesty Italian Dip

cannelini beans

A perfect dip for raw veggies at your next BBQ. And a great way to add beans to your family’s diet.  Fair warning: you might not settle for hummus any longer!

To make sure you aren’t getting BPA contamination in canned foods, look for Eden brand or shop at Trader Joe’s.

  • 1 can cannelini beans (organic, w/o additives),
  • 1 can chickpeas (organic, w/o additives)
  • 1/2 cup fresh parsley, stem on
  • 1/2 cup packed fresh basil leaves, stem removed
  • Juice of one fresh lemon juice
  • 3 garlic cloves, minced or pressed
  • ¼ cup raw pine nuts
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste
  • Water (to thin if necessary)
  • Vegetables for dipping (e.g. cucumbers, carrots, red peppers, celery, belgian endive) or Whole-grain Crackers

Drain and rinse beans thoroughly. Heat 2 tbsp olive oil in small saucepan. Add garlic and pine nuts and sauté for about 2 min. until light brown (be careful not to burn). Allow to cool. Blend all ingredients except beans in food processor until smooth. Add beans and process again until smooth. Salt and pepper to taste and thin with water (if needed). Note: If possible, refrigerate for a few hrs to help flavors develop before serving. Will keep in the fridge for at least 10 days.