This recipe came about out of thin air. One minute I was looking at Cannellini beans leftover from a soup, and the next I had them in the cuisinart, along with some lemon zest, cumin, paprika, and olive oil.
The resulting dip was fabulous. Light and creamy, and full of citrusy brightness, it was the perfect afternoon snack, alongside flax crackers and celery sticks.
Cannellini beans, particularly popular in Italian cuisine, are large white beans with a firm, buttery texture. They are a true super food, containing powerful antioxidants and nutrients. As if that wasn’t enough to pique your interest, they are also incredibly flavorful and delicious, and ahem…affordable!
1 can or 1 cup of Cannellini beans (rinsed and drained)
1 1/2 teaspoons of hot paprika
1/2 teaspoon of cayenne pepper
zest and juice of 1 lemon
4 tablespoons olive oil
1 teaspoon sea salt
2 cloves of garlic (minced)
1 teaspoon of cumin powder
Place all the ingredients in a food processor and blend until you’ve achieved a smooth, creamy consistency. Spoon dip into a bowl and garnish with a drizzle of olive oil, a dusting of paprika, and a bit of lemon zest. Serve alongside crackers, vegetables, or even use as a sandwich spread or salad topping. Enjoy!