Tuscan Bean Dip

From Joy Bauer's Food Cures

PrintableRecipe

Hands on time: 5 minutes

Makes 1½ cups

Ingredients

1 can (14-16 oz/398-540 ml) cannellini or navy beans, rinsed & drained

2 tbsp balsamic vinegar

2 tsp-1 tbsp olive oil ( I used avocado oil this time)

2 tbsp fresh basil, thinly sliced (I used baby arugula this time)

½ tsp fresh sage or rosemary, chopped (I used both)

2 cloves garlic, minced

1 pinch red pepper flakes

¼ tsp kosher salt (optional)

Ground black pepper (optional – I found the red pepper flakes & garlic added enough heat)

Directions:

1. Place everything in a food processor and pulse until smooth.

Serve immediately  with vegetable sticks (Ruth’s note:  I found it very thick, so either dilute with a little water or do as I did… fill celery sticks, scoop out center of English cucumber or small sweet red peppers to stuff.  Another option, fill small whole wheat pita halves with a spoonful or “butter” a tortilla wrap and roll it up.