White Bean Dip

Summary

When it comes to taste, nutrition and even cost, dried beans far outshine the canned variety. Simply soak the beans overnight,in lots of cold water, rinse the next morning. Put beans in a pot, on the stove, and fill with cold water to 3 inches above the beans. Simmer for 1 hour, or until beans are tender, but not mushy. At this point, beans can be stored in an air tight container in the fridge for up to 1 week. Can be used for soups, dips, stews, chili, bean salad, and many more. Always remember that mixing beans with any grain creates a complete protein! (1 cup dried beans = 4 cups cooked)

Recipe Details

Difficulty: Easy
Prep: Minutes
Cook: Minutes
Budget: $0-10

Ingredients

2 cups white beans, cooked
1 clove garlic, squeezed
1/4 cup italian parsley, chopped
2 tbsp lemon juice
3/4 tsp sea salt
1/2 tsp freshly ground black pepper
1/3 cup olive oil

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Directions

1. Put all ingredients, except the olive oil, into the food processor and pulse gently until desired consistency. Add the olive oil in a slow stream while the machine is running. Cover and refrigerate. Serve with pita bread wedges and enjoy!