Lemon-Herb White Bean Dip

 

Ingredients

· Two 15.5-oz cans cannellini beans, rinsed and drained

· 3 tbsp. olive oil + more for garnish

· 2 tsp torn fresh basil leaves + more for garnish

· 2 tsp fresh thyme leaves + more for garnish

· 2 tsp fresh rosemary leaves

· 2 tbsp. freshly squeezed lemon juice

· 1/2 tsp fresh lemon zest

· 1/2 tsp fine sea salt

· Dash of freshly ground black pepper

· 1/4 cup water

· Microgreens, for garnish (optional)

 

Steps

1) In a food processor, pulse the cannellini beans, olive oil, basil, thyme, rosemary, lemon juice and zest, salt, and pepper until combined, about 30 seconds. With the food processor running, slowly add the water and continue to process until smooth, about 30 seconds more. Transfer to a serving bowl and garnish with more olive oil, microgreens (if using), and herbs.

 

From: Platter and Boards: Beautiful, Casual Spreads for Every Occasion

By: Shelly Westerhausen with Wyatt Worcel