White Bean Dip with Sun-Dried Tomatoes

[Guest guest]

White Bean Dip with Sun-Dried Tomatoes

 

3 15 ounce cans white Italian kidney beans (cannellini beans), drained and

rinsed

2 cloves garlic, coarsely chopped

1/4 cup fresh lemon juice

1/2 cup olive oil

1/4 cup sun-dried tomatoes, finely minced

2 teaspoons ground cumin

1 teaspoon chili powder

1 tablespoon dried basil or 1/4 cup fresh minced basil

1 teaspoon kosher salt

freshly ground pepper to taste

 

Place drained beans, garlic, and lemon juice in the bowl of a food processor

fitted with the metal blade. Puree until smooth. With the motor running, slowly

drizzle in the olive oil until the dip is emulsified and thoroughly mixed.

Scrape dip into a bowl.

Add sun-dried tomatoes, cumin, chili powder, basil, salt, and pepper. Stir to

combine.

Serve white bean dip with crackers, pita crisps, thick dipping chips, or fresh

vegetables.

Makes about 6 appetizer servings.