Thursday, March 4, 2010

Cannellini Bean Dip

adapted from Jenn Cuisine

I have been having a love affair with beans. They taste so good and are so good for you and are so filling! Unfortunately they don't take a very good picture. This bean dip was terrific and very hearty, I served it with toast and salad and it was great. The recipe calls for tuna, but I think it would be better without it. I also think it would be great with some cheese mixed in and maybe even heated up... so experimentation is recommended.

4 cups white cannellini beans, canned (drained and rinsed) or already cooked
1/2 lemon, juiced (about 2-3 Tbsp)
olive oil, as needed (I used a little more than 1/4 cup, taken from the sundried tomatoes)
1/2 cup chopped sundried tomatoes
1/2 cup canned tuna
1 tsp basil
1 tsp parsley
1/2 tsp oregano
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp sage
salt and pepper to taste

Add beans and lemon juice to a food processor, and pulse until it is all smooth. If too thick, slowly pour in olive oil until it is the consistency of scoopable dip. Mix in tomatoes, tuna, herbs salt and pepper. Serve with pita bread or chopped vegetables.

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