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Cannellini Bean Dip

About this recipe

This dip is less fattening than hummus since cannellini beans are softer and therefore require less oil. Adjust garlic to the serving time; if refrigerating for a few hours, use a little less.

Instructions

Drain and rinse:

1 (19 oz.) can white kidney beans.

Blend with:

3 tbsp. olive oil,
2 cloves fresh garlic,
2 tbsp. chopped fresh parsley,
the juice from ½ a lemon,
½ tsp. black pepper and ¼ tsp. salt.

Let sit for at least 30 minutes and serve with crostini (toasted baguette) or warm pita bread (nuked for a few seconds).

Notes

Use that flat-leaf, Italian parsley if you can.
If you’re having trouble getting things to blend, add more oil.
Use a food processor if you can. They're way better for blending things like this.