Name: Sesame-free Dairy-free Creamy White Bean Dip
Prep time: 10 min
Cook time: 5 min
Yield: 6
Cuisine: Dairy-free
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

Sesame-free Dairy-free Creamy White Bean Dip

This creamy and zesty dip is a perfect for healthy snacking. Eat with crackers, spread on toast or use as dip for veggies.

CourseAppetizers, Side dishes, Snack
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodVegan, Vegetarian

Servings	Prep Time
6	10minutes

Cook Time

5minutes

Servings	Prep Time
6	10minutes

Cook Time

5minutes

Ingredients

1can white kidney beans(540mL, rinsed and drained)
2cloves garlic(see additional notes)
1⁄4cup lemon juice(or juice from half a lemon)
1⁄3cup extra virgin olive oil
1teaspoon dried basil
salt and pepper to taste

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.