Description
Tired of hummus? Try this White Bean Dip instead. A brilliant Julia Child recipe. Vegan and gluten free, too!
Ingredients
- 25 whole Basil Leaves
- 15 ounces, weight Canned White Beans, Rinsed And Drained
- 2 Tablespoons Lemon Juice
- ¼ cups Tahini
- 2 teaspoons Minced Garlic
- 3 Tablespoons Olive Oil
Preparation
Add basil to food processor and process for a few seconds to break up the basil leaves. Add beans, lemon juice, tahini paste, and minced garlic and process until beans are pureed, about 1 minute. Then add olive oil through the feed chute 1 tablespoon at a time. Add some water a tablespoon at a time to reach desired consistency.
Recipe adapted from Julia Child, via Kalyn’s Kitchen.
