Whenever we have food related events at work, I can really only eat the things that I bring, and this bean dip is perfect for that! The amount in this recipe is meant more for a smaller amount of people, but it can be easily doubled or tripled. Without water it is a thicker consistency, which I enjoy, but if you want it a bit thinner, water can be added a tablespoon at a time.
Yield: 6 servings
Prep time: 20 minutes
Total time: 20 minutes
1 can (15 oz) | Great Northern White beans, drained (can also use cannellini beans)
2 tbsp | extra virgin olive oil
1/2 tsp | dried rosemary, crushed
1 tsp | fresh thyme
1 tbsp | fresh parsley, chopped
1-2 tbsp| water, if needed
Salt to taste
- Add beans and oil to a food processor and pulse until it becomes like a thick paste.
- Add in the rosemary, thyme, parsley, and salt, pulse until everything is incorporated. If you would like a thinner consistency add 1 tablespoon of water at a time until it is the consistency you desire. Serve with your favorite chips, crackers or veggies!