Fresh Herb White Bean Dip

• Vegan
• Gluten free

• Produce

  • 1 clove Garlic
  • 3 tbsp Parsley, fresh
  • 1 tbsp Rosemary, Fresh
  • 2 tsp Thyme, fresh
  • 2 cups White beans, cooked

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 Black pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

Found on freshmommyblog.com

Description

Ingredients

• 2 cups cooked white beans (Navy Beans, Cannellini, or Great Northern)
• 1 clove garlic, minced
• 4 tablespoons extra-virgin olive oil, divided into 1 tablespoon and 3 tablespoons
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons fresh thyme
• 1 teaspoon sea salt (or to taste)
• Black pepper, to taste
• 2 tablespoons fresh lemon juice (or a couple drops of lemon essential oil)
• 3 tablespoons fresh parsley

Directions

• In a medium-sized sauté pan, heat 2 tablespoons olive oil and minced garlic. Cook for two minutes. Add the beans, rosemary, thyme and oregano, saute for 5 - 7 minutes, or until ingredients are well combined and warmed. Transfer the bean mixture to a food processor; add the salt, pepper, lemon and 2 tablespoons of olive oil. Mix on high 2-3 minutes. Scrape contents from sides down into the bowl. Mix again until mixture is smooth. Mix in the fresh parsley. Chill in refrigerator for 1 hour minimum or overnight. Serve with an extra drizzle of olive oil topped with chopped fresh parsley.