Ingredients:
30 oz canned cannellini beans*, drained-reserving 1 teaspoon of the liquid
3 cloves garlic
3 tablespoons olive oil
3 tablespoons fresh parsley
2 tablespoons lemon juice
dash salt
dash white pepper.
30 oz canned cannellini beans*, drained-reserving 1 teaspoon of the liquid
3 cloves garlic
3 tablespoons olive oil
3 tablespoons fresh parsley
2 tablespoons lemon juice
dash salt
dash white pepper.
Directions:
Pour the beans, garlic, bean liquid, olive oil, salt, pepper and lemon juice into a food processor or blender. Pulse until almost smooth. Add the parsley and pulse again until it forms a thick paste. Refrigerate or serve immediately.
*these are sometimes labeled as “white kidney beans”. You could also use navy beans or great northern beans.
My thoughts:
This heat wave (it was 103F in the shade this afternoon!) is really cutting into my cooking/baking time. I had to make this dip so I had something more interesting to eat than leftover grilled steak or tuna salad for lunch. It’s so tasty I almost don’t miss cooking.
That sounds good! I like cannellini beans.
Is the texture like hummus?
Cannellini beans are fantastic, and I love the sound of this spread 🙂 I make a fairly similar one to use when I make 7-layer dip!
Aundrea:
The texture is very much like hummus. You could actually use it interchangeably with hummus.
i love canellini dip, its so fresh and yummy and easy to make. your looks delish.
I love cannellini beans. Great work!
ooh, i made a great cannelli dip a while ago and i still think about how great it was. must. buy. cannelli. beans.