Lemon Herb White Bean Dip
Keep a can of white beans in your pantry and you'll likely be able to whip up this delicious lemon herb white bean dip for a vegan and gluten free treat.
Servings 4 -5
- 1 15 oz. can white (cannelini) beans
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 3 tablespoons fresh lemon juice
- Salt and pepper to taste
Drain and rinse your beans and transfer to a food processor.
Heat olive oil in a skillet. Add the garlic, thyme, and rosemary and cook just until aromatic, about 1 minute.
Transfer olive oil and herbs to the food processor. Add lemon juice.
Puree until smooth. Season with salt and pepper to taste.
Serving: 1/4 Recipe | Calories: 181kcal | Carbohydrates: 22g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 80mg | Fiber: 7g | Sugar: 0.5g