Basil White Bean Dip Recipe
Basil White Bean Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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, Washington
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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

Directions

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.
Originally published as Basil White Bean Dip in Simple & Delicious December/January 2014

Nutritional Facts

1/4 cup (calculated without pita chips): 139 calories, 9g fat (1g saturated fat), 0 cholesterol, 286mg sodium, 11g carbohydrate (0 sugars, 3g fiber), 3g protein.

  • 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
  1. 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.
Originally published as Basil White Bean Dip in Simple & Delicious December/January 2014

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