Sun-Dried Tomato White Bean Dip

If you like hummus even half as much as I do, you’re definitely going to love this dip.

It’s smooth and creamy, boasts plenty of health benefits, and happens to be rather striking. Plus, the deliciousness magically comes together in less than 5 minutes. Just rinse and drain cannelini beans, blitz it in a food processor with sun-dried tomatoes, lemon juice, garlic, and olive oil, and scoop it into a bowl. That’s it. Get your favorite crunchy vegetables and crackers involved (I’m really into sesame brown rice crackers right now), and you’ve got yourself an amazing holiday appetizer, healthy snack, sandwich spread, or salad topper.

Healthy and simple.

Sun-Dried Tomato White Bean Dip

1 can (15 oz) cannellini beans, drained and rinsed
2 large cloves garlic, minced
1 tablespoon fresh lemon juice
1/2 cup sun dried tomatoes, packed in oil
2-3 tablespoons olive oil (I use the olive oil from the sun-dried tomatoes)
1/2 teaspoon sea salt
Garnish:1 sprig fresh rosemary, diced sun-dried tomatoes and fresh ground pepper
Serve with: carrots, cherry tomatoes, olives and crackers

Add everything to a food processor and process until smooth. Start with two tablespoons olive oil – if you want it to be smoother, add another tablespoon and blend again. Taste once blended and adjust seasonings to taste if needed. Garnish with rosemary sprig and serve with carrots, cherry tomatoes, olives and crackers.