Updated: Jun 10, 2020
2 cans cannellini beans, drained & rinsed
1/4 c olive oil + more for serving
4 garlic cloves, minced
1 T fresh rosemary, chopped
1 T fresh thyme, stripped off the stem
2 1/2 T red wine vinegar
Sea salt & fresh cracked pepper to taste
1/4 t smoked paprika - optional
Choice of nuts for topping: pine nuts, chopped smoked almonds, toasted walnuts & red pepper flakes, smoked paprika.
You do you, and be creative with serving!
1. Heat olive oil, garlic, and herbs in a small pan on medium-low, about 3-5 minutes. *Note* Olive oil has a low smoke point so be careful not to get it too hot, as it’s not good to consume it after that happens.
2. In a food processor add the drained and rinsed beans. When herbs have infused the olive oil, take off stove and add to the beans along with vinegar and spices.
3. Blend until smooth and creamy.
4. Serve with crudites, pita chips and/or tortilla chips. Or all of the above.
Items you may like to have to prepare and serve this recipe! xo *some items are in bulk*
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