Cannellini Bean, Asparagus, and Basil Dip

Name: Cannellini Bean, Asparagus, and Basil Dip
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 1/2 cups, 4 serving(s)
Ingredients: 6 -8 stalks asparagus; 15 ounces cannellini beans, washed and drained well; 1 garlic clove, peeled; 1/4 cup olive oil; 1/2 cup basil leaves; 2 -3 tablespoons lemon juice; salt and pepper

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Recipe by ellie3763

from "veggie belly" - http://www.veggiebelly.com/2010/05/white-bean-asparagus-basil-hummus.html

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READY IN: 10mins

SERVES: 4

YIELD: 1 1/2 cups

UNITS: US

INGREDIENTS

Nutrition

6 -8

stalks asparagus
15

ounces cannellini beans, washed and drained well
1

garlic clove, peeled
¹⁄₄

cup olive oil
¹⁄₂

cup basil leaves
2 -3

tablespoons lemon juice
salt and pepper

DIRECTIONS

Chop off and discard the tough ends of the asparagus stalks. Chop the asparagus into pieces. Boil asparagus in some water, till asparagus is tender. Drain well.
Place asparagus in a blender with all other ingredients. Puree to desired consistency.
Serve chilled with vegetable crudites, chips or pita bread.

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Cannellini Bean, Asparagus, and Basil Dip

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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