Servings: Serves 10 1x
Ingredients
- 2 (15 oz.) cans white cannellini or white kidney beans, drained and rinsed
- 4 green onions – white & green parts, finely minced
- 4 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped
- Juice of ½ lemon
- 2 tsp. fresh rosemary, minced (or ½ tsp. dried rosemary)
- 1/4 tsp. crushed red pepper flakes (optional)
- 2 Tbsp. olive or avocado oil + extra for drizzling
- Sea salt & pepper to taste
Instructions
- In a medium skillet, heat 1 Tbsp. of olive oil over medium heat.
- Sauté onions until they begin to soften for about 3-4 minutes.
- Add minced garlic and sauté for another 30-60 seconds.
- Stir in sun-dried tomatoes, lemon juice, white beans, 2 Tbsp. water and rosemary. Cover skillet and heat for 1-2 minutes
- Transfer to a food processor, add the remaining 1 Tbsp. of oil and blend just until smooth. Add hot water if needed to reach desired consistency (smooth and creamy) – about 1/4-1/2 cup.
- Once smooth, transfer to a serving dish and sprinkle with minced green onions and a drizzle of olive oil.
- Serve warm with fresh vegetables, crackers or tortilla chips for dipping.
Nutrition Information
- Serving Size: 1/10 recipe (~1/4 cup)
- Calories: 105
- Fat: 3g
- Sodium: 240 mg
- Carbohydrate: 16 g
- (Fiber: 5 g
- Sugar: 2g)
- Protein: 5 g