Evenin' folks. I'm terribly sorry that I haven't kept up with my food blog since my last post. Life is hectic and I neglected the grocery store. I will totally make up for it with this fabulous recipe that reminds me of a creamy guacamole but made with cannellini beans instead. I know your thinking "um okay, isn't this just a white bean hummus?" Well, yes it could be compared to that but I prefer comparing it to guacamole because of my serious love relationship with GUACAMOLE! This dip that I am officially calling Holy Beanamole (hehe) is garlicky, tangy, silky and delish. I served it with tandoori naan, a complete match made in dip heaven. The great thing about this recipe is, it's super quick to put together and very affordable. Luckily for me I only had to purchase the beans which cost 89 cents at Trader Joes. I hope you love this recipe as much as I do.
Holy Beanamole
15 oz can of Cannellini beans (white kidney beans) drained and rinsed under cold water
1/3 cup of EVVO
4 garlic cloves (3 if you aren't married to garlic)
3 tablespoons of freshly squeezed lemon juice
4 or 5 chive sprigs
Sea salt and black pepper
Place all those ingredients into a food processor and blend
until smooth and silky. Serve with naan or carrot sticks.
I will make this tomorrow, and let you know how it comes out!
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