Sun-Dried Tomato and White Bean Dip

Ingredients

• 1.5 cups beans
• 0.5 cup sun-dried tomatoes
• 0.25 cup basil
• 2 tablespoons olive oil
• 2 cloves garlic
• 2 tablespoons lemon juice
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 0.125 teaspoon red pepper flakes
• 2 tablespoons water

Instructions

1. 1Rinse and drain the white beans thoroughly.
2. 2Chop the sun-dried tomatoes and fresh basil finely.
3. 3Mince the garlic cloves.
4. 4In a food processor, combine the white beans, sun-dried tomatoes, basil, extra virgin olive oil, minced garlic, lemon juice, sea salt, black pepper, and red pepper flakes.
5. 5Blend until smooth, adding filtered water as needed to achieve the desired consistency.
6. 6Taste and adjust seasoning, adding more salt, lemon juice, or red pepper flakes as desired.
7. 7Transfer the dip to a serving bowl.
8. 8Garnish with a few basil leaves and a drizzle of extra virgin olive oil.
9. 9Allow the dip to rest for 10 minutes at room temperature to meld the flavors.
10. 10Serve with a selection of raw vegetables, whole grain pita, or crackers for dipping.
11. 11Store any leftovers in an airtight container in the refrigerator for up to 5 days.