Food & Drink Magazine

Simple Vegan White Bean Dip

By Savvybrown @savvybrownblog

One day for lunch, I pulled out carrots, celery and some tortilla chips I had made and was shocked to find that I was out of hummus. . So I rummaged through the cabinets and found a can of cannellini beans. Then I poked around the web until I found this recipe, and doctored it up a bit. It’s quick, easy, packed with protein and gave me something to dip my veggies in!

Simple Vegan White Bean Dip


    - 1 (15-ounce) can cannellini beans, drained and rinsed
    - 3 cloves garlic
    - 1 tablespoons fresh lemon juice
    - 1/3 cup olive oil
    - 1/4 cup (loosely packed) fresh Italian parsley leaves
    - A few leaves of basil chopped
    - Kosher Salt
    - Freshly ground black pepper


Pour the beans, garlic, basil and parsley in a food processor and pulse until fully chopped. Then add the olive oil followed by the rest of the ingredients.



It’s really that simple. I could totally see serving this dip at a party with chips!

*What’s your favorite dip?


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