a creamy, tangy white bean dip instead of the same old hummus. gotta keep it exciting! great with crackers, pitas, chips, veggies, etc. great on a salad too, instead of dressing.
ty’s tangy white bean dip
2 cans of cannellini beans, drained well
3 cloves garlic
3 tbsp. olive oil
1/4 c. lemon juice (or 3 tbsp. for less tang)
1/4 c. fresh or 1 tbsp. dried parsley*
pinch of cayenne (or a lot more if you like heat like we do!)
salt & pepper
place all ingredients into food processor. pulse until smooth. salt & pepper to taste. chill until ready to serve.
* i know fresh herbs taste great, but dried are more economical, so i usually do dried. don’t worry, it still tastes delicious.