Tuscan Bean Dip
This could be considered the Italian version of hummus but instead of chickpeas this recipe calls for white kidney beans (cannellini beans), which are smoother and give off a buttery texture. I’d point out how this is low fat and healthy but would you still try it?
Makes 2.5 cups
1 540 ml can of white kidney beans (cannellini beans)
2-3 Sprigs fresh rosemary (stems removed) and finely chopped
Juice of ½ lemon
1 clove of garlic, crushed
3 tbsp fat free sour cream
2 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp Salt
½ tsp Pepper
– Drain and rinse the beans well and shake off any excess water.
– Combine all of the ingredients in a food processor and blend well.
– Taste and adjust seasoning.
Notes:
- If the dip is too dry then add more sour cream.
- Crush the garlic before you add it to the food processor to ensure you don’t have any large chunks of raw garlic in the dip.
- If you don’t have a food processor then you can use a blender or even a potato masher, if you don’t have a potato masher then get one!
- You can use spicy Dijon mustard here too, which is yum!