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.
- 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)
MAKES APPROX. 2 ½ CUPS
- 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.
- Add the beans, lemon juice, and seasonings to the food processor and pulse until pureed.
- Slowly pour the olive oil into the bean mixture, puree until smooth and creamy.
- Garnish with rosemary sprig and/or lemon zest.
- 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.