Smooth, creamy, and bursting with bright Mediterranean flavors, this white bean dip is a simple, nourishing addition to any spread. Perfect with veggies, warm pita, or as a vibrant sandwich spread, it’s a delicious way to enjoy plant-powered protein.
1 (15.5 oz) can cannellini beans, drained and rinsed
¼ cup pine nuts, toasted*
1 clove garlic
¼ cup extra virgin olive oil
3 Tbsp fresh lemon juice
¼ cup sundried tomatoes (packed in oil), drained
¼ cup thinly sliced fresh basil leaves, loosely packed
1 Tbsp roughly chopped fresh rosemary leaves
1 Tbsp roughly chopped fresh parsley, plus more for garnish
¾ tsp salt
Freshly ground black pepper, to taste
¼ tsp dried oregano
In the bowl of a food processor fitted with an “S” blade, add cannellini beans, pine nuts, garlic, olive oil, lemon juice, sundried tomatoes, basil, rosemary, parsley, salt, black pepper and oregano. Process until smooth. Season to taste with additional salt and/or pepper, if necessary.
Transfer the bean dip to a small bowl and garnish with additional fresh parsley, if desired. Serve immediately with crudite or pita chips.
To toast pinenuts, heat a small skillet over medium heat. Add pine nuts to dry, heated skillet and cook for 3-4 minutes, stirring frequently, or until lightly golden and fragrant. Set aside to cool slightly before using.
