In continuation of my quest for hearty, delicious lunches, here is a quick and delicious white bean spread, perfect on a wholegrain toast with some avocado and tomato. The basil flavor really comes through and makes this pop as a dip or spread. I had it today for breakfast and now, I want it every day.
Prep time: 15 minutes
1 15 oz. can (approx. 425 gms) white, cannelini, or great northern beans
10 basil leaves
2 cloves garlic, roughly chopped (don’t worry–its going in the food processor)
2 tbsp. olive oil
3 tbsp. water
Juice of 1/2 a lemon
Salt and pepper to taste
- Drain the can of beans and rinse well, until the foam disappears from the beans. Add to a food processor.
- Add the rest of the ingredients into your food processor and blend everything until smooth. Add more water if you want a smoother or creamier consistency.
- Taste and adjust for sourness, salt and pepper.
- Eat as a dip with pita chips or use as a sandwich spread. Bon appétit!