Ingredients:

  • 2 x 15 oz cans Cannellini Beans, drained and thoroughly rinsed
  • 2 large Fresh Garlic Cloves, peeled
  • 1 Tbsp Fresh Lemon Zest (from 1 large lemon)
  • 3 Tbsp Fresh Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil, plus 1 Tbsp for finishing
  • 2-4 Tbsp Water or Ice Water (to adjust consistency)
  • 1 tsp Sea Salt, plus more to taste
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 cup Fresh Flat-Leaf Parsley, packed
  • 2 Tbsp Fresh Basil Leaves, packed
  • Pinch Flaky Sea Salt (for finishing)

Instructions:

  1. Rinse the Beans: Thoroughly drain and rinse the cannellini beans under cold running water. Roughly chop the parsley and basil, and zest and juice the lemon.
  2. Start the Base: Place the garlic cloves, lemon zest, lemon juice, 1/4 cup of olive oil, salt, and pepper into the bowl of the food processor. Process for about 30 seconds until the garlic is finely minced.
  3. Add the Beans: Add the rinsed beans to the processor bowl. Process continuously, scraping down the sides as needed, until the mixture is thick and creamy (about 1–2 minutes).
  4. Achieve Velvety Smoothness: While the processor is running, slowly drizzle in the cold water, one tablespoon at a time, until the dip achieves a velvety, whipped texture.
  5. Incorporate Herbs: Add the chopped parsley and basil. Pulse 5–8 times until the herbs are just chopped and distributed, being careful not to over-process.
  6. Chill: Transfer the dip to a small bowl. Taste and adjust the seasoning (salt or lemon juice). Cover and refrigerate for a minimum of 30 minutes to allow the flavors to deepen.
  7. Garnish and Serve: Transfer the chilled dip to a serving bowl. Drizzle generously with the finishing tablespoon of high-quality Extra Virgin Olive Oil and sprinkle with flaky sea salt and reserved fresh herbs.