Prep 15 mins
Cook 0 mins
I was looking for a heathy appetizer to take to a party and decided a good garlicy white bean dip would be the choice. A friend had sent me a recipe for a bean dip. I tried the dip and then tweaked it to my taste. This ultimately should be served on pita chips, however not being able to buy those in Holland, I chose to use plain salted tortilla chips. My recipe was a complete success at the party. People loved it and not a drop was left. At first when told of the dip my husband was skeptical of a healthy bean dip. However he raved about it as well.
- 2 (850.48 g) can white beans, drained, rinsed well and drained again
- 4 garlic cloves
- 44.37 ml fresh lemon juice
- 78.07 ml olive oil, plus 1 tablespoon
- 44.37 ml fresh parsley, plus one sprig
- 1.23 ml red pepper flakes
- 14.79 ml dried basil
- 4.92 ml Dijon mustard
- salt & pepper
- plain salted tortilla chips
- In a food processor, combine beans, garlic, lemon juice, 1/3 cup olive oil, parsley, red pepper flakes, basil and mustard.
- Process mixture until creamy smooth.
- Sample mixture and add salt and pepper to taste.
- Pour mixture into serving bowl, garnish with a sprig of parsley and 1 tablespoon of olive oil on top.
- Serve with tortilla chips.
This is an easy, economical dip for when you are craving hummus and don't have any on hand. We liked it except that we could taste the dijon mustard which I'd leave out next time. Thanks for sharing your recipe.