My love for dips is well documented here on I Spy Plum Pie, and I’m always on the lookout for new flavours and combinations. I have made lots of hummus varieties, but use cannellini beans a little less often so it was time to expand my horizons with the humble white bean!
This recipe comes from the always delicious Oh My Veggies, however I upped the garlic and lemon juice quantities as I like my dips extra tangy!
Ingredients List
- Can of cannellini beans, drained and rinsed
- 3 cloves garlic
- 1.5tbs olive oil
- 2 tbs lemon juice
- 1/4 cup fresh basil leaves (packed)
- Salt and pepper to taste
Steps
- Combine all ingredients in a food processor and blitz until well combined and the basil is finely chopped
- Taste and add salt & pepper to taste, blitz briefly to combine
- Enjoy!
When dip is that easy to make I can’t bring myself to buy it anymore – I’m going to try and not buy any pre-made dip this year if I can avoid it, the 2 minutes this takes is definitely quicker than going to the shops!
Are you a fan of extra garlic and lemon in your dips too, or do you prefer the more subtle flavours? What’s your favourite dip to make at home?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!