A light and rustic dip that easily accompanies any meal, serve this creamy concoction with whole-grain bread, crudités, or whole-wheat pitas or as a sandwich spread. Recipe from The Vegiterranean Diet: The New and Improved Mediterranean Eating Plan — with Deliciously Satisfying Vegan Recipes for Optimal Health* by Julianna Hever © 2014 Da Capo Lifelong Book, reprinted by permission. Photos by Nicole Axeworthy.
- ¾ to 1 cup vegetable stock
- 2 garlic cloves, minced (optional)
- 1 tablespoon minced fresh rosemary
- Two 15-ounce cans cannellini (or other white) beans, drained and rinsed
- 2 teaspoons freshly squeezed lemon juice with zest
- Pinch of salt and pepper, or more to taste
- In a medium saucepan, bring the vegetable stock, garlic, and rosemary to a boil over medium-high heat until soft, about 5 minutes. Once hot, add the beans and reduce heat.
- Simmer over low heat until beans soften, 4 to 6 minutes. Add the lemon juice and zest, salt, and pepper and stir to combine.
- With an immersion blender or transferred into a standing blender, puree until smooth, 5 to 10 seconds.
- Serve immediately or store in an airtight container in the refrigerator for up to 4 or 5 days.
- Visit Julieanna Hever at The Plant-Based Dietician.
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