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Basil White Bean Dip

 Basil White Bean Dip
We're big fans of hummus, but my son is allergic. I came up with this bean dip, and it’s turned out to be a great alternative. —Erin Bosco, Carlton, WA
6 ServingsPrep/Total Time: 15 min.


  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 2 tablespoons lemon juice
  • 1 garlic clove, halved
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup olive oil
  • 1 plum tomato, seeded and chopped
  • 2/3 cup loosely packed basil leaves, coarsely chopped
  • Baked pita chips


  • Place the first five ingredients in a food processor; pulse until
  • beans are coarsely chopped. Add oil; process until blended. Add
  • tomato and basil; pulse to combine. Serve with pita chips. Yield: 6
  • servings.
Nutritional Facts: 1/4 cup (calculated without pita chips) equals 139 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 286 mg sodium, 11 g carbohydrate, 3 g fiber, 3 g protein.