Cannellini Bean Dip

We recommend serving this bean sauce with cucumbers, celery, carrots, bell peppers, broccoli or cauliflower, pita bread, French baguette slices or crackers.

Ingredients:

1 can (400 g) CANNELLINI beans, drained and rinsed under running water
1 clove garlic (or 2 cloves if you want more garlic flavor)
2 tablespoons fresh lemon juice (from one small lemon or half a large lemon)
1 tablespoon pesto sauce (or more to taste)
¼ teaspoon sea salt
¼ cup extra virgin olive oil
freshly ground black pepper (to taste)

Directions:

1. Squeeze a clove of garlic with a garlic press (1-2 cloves) - the more cloves, the stronger the flavor of the sauce. We recommend starting with 1 slice – if you don’t like the flavor, you can add a second slice later.
2. Add the beans, garlic, lemon juice, pesto, sea salt and a pinch of black pepper to the bowl of a food processor.
3. First coarsely chop the beans, then switch to another setting and slowly add ¼ cup of olive oil, blending until smooth and creamy. When the mixture is smooth and creamy, taste and add more garlic, salt or pesto if needed.

Recipe: peasandcrayons.com