Friday, November 11, 2011

Tuscan Bean Dip

Hands on time: 5 minutes

Makes 1½ cups

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)

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. 

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