I was going to make some hummus today, but I decided to change it up a bit and use cannellini beans. We have a favorite soup at our house that is basically this exact dip only in soup form. So, I thought I would try it as a dip. Delicious! At least most of us thought so. . .
Natalie loved it (although she did say her breath would smell after she ate it, how does a 5-year old know that?).
Sully had some and then said he was full (which means he didn’t really like it, he’s so sweet).
Amelia thought it pretty good but a bit spicy (I’m thinking it was too much garlic for her).
Dave said he could eat the whole container.
So, make it and decide for yourself! I will definitely make it again. Next time I bet Amelia and Sully will love it and Natalie won’t. That’s the way it seems to go.
I used canned cannellini beans, but you could definitely make your own white beans. I buy Eden Foods because they use BPA-free cans, but of course, making your own would be even better.
This is a great dip that literally takes a couple minutes to make.
- Two cans cannellini beans (1 drained and rinsed, 1 including liquid)
- 1 small clove garlic
- About 1 1/2 tablespoons chopped fresh rosemary
- Juice of 1 lemon
- Salt and pepper to taste
Place all ingredients in a high-speed blender and blend until smooth.
Because I used freshly ground salt and pepper, I am not exactly sure of how much I added. Just add a little at a time and adjust as needed.