| Servings | Prep Time | Cook Time |
| 6 | 10minutes | 5minutes |
| Servings | Prep Time |
| 6 | 10minutes |
| Cook Time |
| 5minutes |
Ingredients
- 1 can white kidney beans (540mL, rinsed and drained)
- 2 cloves garlic (see additional notes)
- 1⁄4 cup lemon juice (or juice from half a lemon)
- 1⁄3 cup extra virgin olive oil
- 1 teaspoon dried basil
- salt and pepper to taste
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Place the beans, garlic, lemon juice, olive oil and basil into the work bowl of a food processor.
- Process until mixture is smooth. Season with salt and pepper, to taste.
- Transfer the bean dip to a small bowl and serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Recipe Notes
If you love the taste of raw garlic, but don't want to smell it hours later, there's a little trick that helps reduce the garlic breath aftershock: Place the peeled garlic cloves in a cup and pour enough boiling hot water into the cup to cover the cloves. Allow to sit until the water cools to room temperature. Drain and discard the garlic water. The garlic cloves are now ready to use in the recipe.
