This healthy bean dip has a mild flavor and smooth texture which works perfectly with toasted bread or raw veggies. I like to use a high quality olive oil in the dip as it adds extra flavor and to serve you can drizzle some extra over the top. Using fresh basil will give this dip an authentic Tuscan flavor but you can vary the spices according to what you have on hand. Oregano or parsley are nice in this dish as well.
- 1 540 ml (19 ounce) can cannellini beans, rinsed and drained
- 1 clove garlic, crushed
- 1/3 cup olive oil + extra for brushing
- 1/3 cup lemon juice
- 1 tablespoon fresh basil or 1 teaspoon dried
- Salt and pepper to taste
- 1 small baguette, sliced
Combine all the ingredients in a food processor or blender and pulse until the dip is smooth but still has a little texture. Add a little water if its too thick, one teaspoon at a time. Next brush the bread with additional olive oil and sprinkle with a little salt. Toast until lightly browned on both sides and serve alongside the bean dip.