+GF +SF
While we absolutely love hummus, having it day in and day out can get a little hum-drum. That’s why we decided to mix things up. Instead of the chickpea, this dip features a much more underutilized bean: the cannellini bean. Just as delicious and versatile, it creates a creamy, flavorful and healthy dip to add to any sandwich, bowl of veggies or salad. —LM + AM
MAKES 1 CUP (246 G)
1 clove garlic
1 (15-oz [425-g]) can cannellini beans
1 cup (25 g) fresh basil
1 tbsp (15 ml) extra-virgin olive oil
½ tsp salt
¼ tsp cayenne pepper
Ground black pepper, to taste
Peel the garlic, and drain and rinse the beans. Add all of the ingredients to a food processor and blend until thick and creamy, about 2 minutes.