Ingredients

The following ingredients have 10 Servings
  • 2 (15 oz.) cans white cannellini or white kidney beans, drained and rinsed
  • 4 green onions – white & green parts, finely minced
  • 4 garlic cloves, minced
  • ½ cup sun-dried tomatoes, chopped
  • Juice of ½ lemon
  • 2 tsp. fresh rosemary, minced (or ½ tsp. dried rosemary)
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 2 Tbsp. olive or avocado oil + extra for drizzling
  • Sea salt & pepper to taste

Instruction

  • In a medium skillet, heat 1 Tbsp. of olive oil over medium heat.
  • Sauté onions until they begin to soften for about 3-4 minutes.
  • Add minced garlic and sauté for another 30-60 seconds.
  • Stir in sun-dried tomatoes, lemon juice, white beans, 2 Tbsp. water and rosemary. Cover skillet and heat for 1-2 minutes
  • Transfer to a food processor, add the remaining 1 Tbsp. of oil and blend just until smooth. Add hot water if needed to reach desired consistency (smooth and creamy) – about 1/4-1/2 cup.
  • Once smooth, transfer to a serving dish and sprinkle with minced green onions and a drizzle of olive oil.
  • Serve warm with fresh vegetables, crackers or tortilla chips for dipping.