Kim Ronzoni's Kitchen

Tuscan White Bean Dip

Tuscans in Italy are affectionately called “mangia fagioli” or “bean-eaters” because many traditional, rustic, Tuscan recipes include the use of a variety of beans.

Cannellini beans are low in fat, high in protein, soluble fiber and a good source of B vitamins, biotin and folate. They are a great food choice for diabetics and heart disease patients as they help lower the LDL cholesterol and possibly protect against a variety of cancers.


INGREDIENTS

  • 3 400g cans of cannellini beans, drained and rinsed
  • 3 garlic cloves
  • 1-2 sprigs of fresh rosemary, leaves stripped
  • ½ c. extra virgin olive oil
  • ¼ c. fresh lemon juice
  • a pinch of cayenne pepper
  • sea salt and fresh black pepper to taste
  • lemon zest (optional garnish)

DIRECTIONS

MAKES APPROX. 2 ½ CUPS
  1. Place the garlic and rosemary in a food processor and pulse and process until finely chopped. Stop and scrape down the sides of the food processor as you go along.
  2. Add the beans, lemon juice, and seasonings to the food processor and pulse until pureed.
  3. Slowly pour the olive oil into the bean mixture, puree until smooth and creamy.
  4. Garnish with rosemary sprig and/or lemon zest.
  5. Prepare up to a day ahead to allow flavours to come through. Refrigerate immediately but serve at room temperature alongside fresh vegetables, crackers or crostini.