Happy Wednesday! I am coming at you with a quick dip recipe today. I have made it in the past, but this is the first time I finally got around to taking pictures and recording exactly what I put in it!
My boyfriend usually likes spicy hummus and dips, but I like a change from that every now and again. Rosemary is one of my favorite herbs and it pairs really well with the rich sun-dried tomato flavor. I use chickpeas a lot for my usual hummus, but white beans blend up really smooth for a nice creamy spread. I used cannelini beans but any white beans would work fine in this.
Vegan White Bean Dip with Rosemary & Sun-Dried Tomatoes
- 1 (15-ounce) can cannelini beans, rinsed & drained or 1 1/2 cups cooked (any white bean works)
- 1/2 cup sun-dried tomatoes*
- 1 lemon, zest & juice
- 1 sprig of fresh rosemary leaves, chopped (about 1 tablespoon)
- 3 tablespoons tahini
- 1/2 teaspoon of salt
*I buy my sun-dried tomatoes in the dry pack instead of in oil, so if that is the case then you will need to re-hydrate them before using. I soak mine in hot water for about an hour, then drain and chop.
Add everything to the food processor and blend until smooth. Adjust the rosemary and salt to your liking.
Great for the usual dipping purposes, as a sandwich spread or I also love this on a salad instead of traditional dressing!