Healthy And Delicious

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 1/2 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.