Today I was craving a simple delicious lunch and I was inspired to make my version of Tuscan White Bean Dip. It was scrumptious. I honestly ended up licking it up with my fingers from the bowl. I know embarrassing right?! But I wanted to share the recipe with you because beans - Cannellini beans to be specific- are an oft overlooked source of protein as well as magnesium, fiber, iron and folate (a B vitamin). I need all of the energy I can get, as do most women I know, so this was a terrific option. Again, this is a Vegan option, not by design but because it's delicious. So now that I have licked the bowl and finished my lunch of yummy beans I thought I could share the recipe with you. Remember this can be a lunch, a dip, a spread or even a side dish. So versatile and did I mention sooooo cheap too.
Joy's Tuscan White Bean Dip
1 can of Cannellini Beans or any white bean option
1 freshly squeezed lemon
Dash of Sea Salt to taste
Splash of Olive Oil- Extra Virgin tastes best
1/2 teaspoon crushed garlic
1 tablespoon of dried oregano
Shake of dried rosemary
Combine all ingredients except rosemary in a food processor and pulse until relatively smooth. Taste and adjust seasoning to your liking. Remove from food processor and garnish with a shake of rosemary. Enjoy on Crostini (toasted bread slices) or with crackers, or tortilla chips or in any creative way you can dream.
`A Votre Sante'
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