White Bean Dip
6 servings
10 minutes
A simple Italian dip that derives its origins from white cannellini beans and basil.
Calories255.4kcal
Proteins9.1grams
Fats13.8grams
Carbohydrates23.9grams
Tomatoes
0.5
pc
Canned beans
2
jar
Green basil
10
g
Purple basil
10
g
Olive oil
4
tbsp
Lemon juice
2
tbsp
Tabasco sauce
0.1
tsp
Salt
0.5
tsp
1
Drain the liquid from the bean cans into a bowl — it may be useful. Rinse the beans well and transfer them to another bowl.
- Canned beans: 2 jars
2
Add half a peeled and seeded tomato, finely chopped basil, olive oil, lemon juice, Tabasco, salt, and a couple of tablespoons of water. Blend everything, adding more water or liquid from the beans if the dip is too thick.
- Tomatoes: 0.5 piece
- Green basil: 10 g
- Purple basil: 10 g
- Olive oil: 4 tablespoons
- Lemon juice: 2 tablespoons
- Tabasco sauce: 0.1 teaspoon
- Salt: 0.5 teaspoon
3
Put the sauce in the fridge for an hour before serving.
