Tuscan White Bean Dip


A version of this recipe appeared in Bon Appetit several months ago, and after adding a few (easy) ingredients, it’s the perfect snack I can’t get enough of. I'll even admit to skipping dinner and eating this instead – it’s that delicious. My crudites of choice are freshly steamed green beans, toasted pita chips, and cauliflower, but any combination will work.

Tuscan White Bean Dip

1 can canellini beans, drained

1 tbsp. balsamic vinegar

2 tbsp. olive oil (or more depending on desired consistency)

1 tbsp. basil, chopped

1/3 cup pine nuts, toasted

zest of 1/4 lemon

1/2 tsp. sesame oil

salt and pepper to taste

Toast pine nuts in sauté pan over medium heat, tossing frequently until golden brown. Set aside.

Rinse beans under cold water and add to food processor. Add balsamic vinegar, sesame oil, salt and pepper, and pulse until beans begin forming a paste. Stream in olive oil to desired consistency.

Place in serving bowl and add basil, lemon zest and stir to combine. Scatter pine nuts over the top and a small drizzle of olive oil (if desired). Serve with assorted crudites.

Notes: 1 can of beans serves two generously as an appetizer course. For a crowd, use two or even three cans.