When prepping meals for the week on Sundays, I try to make at least one dip to have as a snack with crudités or crackers. This is a good alternative to hummus, and it keeps in the refrigerator for 5 days. It takes less than 10 minutes to put together, and you will have a flavorful snack for the week. I often double the recipe to serve as an appetizer for potlucks since it travels well. It is particularly good with warm pita bread or pita chips. It also works as a sandwich spread.
Lemony Cannellini Bean Dip
- 1 (15oz) can of cannellini beans, rinsed and drained
- 2 cloves garlic, finely minced
- 2 tablespoons lemon juice
- zest of 1 lemon
- ½ teaspoon Aleppo pepper
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
- 1/3 cup olive oil
- big pinch of salt and freshly ground pepper, or to taste
Place all the ingredients in a food processor or Vitamix, and process until smooth. If you would like for the dip to be thinner, add 1 or 2 tablespoons more of olive oil or cold water. Taste the dip to make sure it has enough salt and pepper. You can always add more rosemary and sage as well. Sprinkle with a pinch of Aleppo pepper and a drizzle of olive oil before serving. Serve with crudités, crackers, or warm pita.