Ingredients
2 15-ounce cans cannellini beans
1 garlic clove, minced
1 lemon, juiced
Salt and pepper
1/2 cup + 3 tablespoons olive oil
1 roasted red pepper, diced
1 tablespoon parsely, chopped
1 tablespoon basil, chopped
Pita chips
Preparation
Drain and rinse cannellini beans; set aside 1/2 cup for garnish. Puree the remaining beans in a food porcessor with garlic, lemon juice, and salt and pepper. Slowly drizzle in 1/2 cup olive oil with the motor running, then transfer the dip to a bowl. Toss the reserved beans with red pepper, the remaining 3 tablespoons olive oil, parsley and basil, and salt a pepper. Spoon over the dip and serve with pita chips.
