white bean dip 




1/2 cup olive oil

1/8 cup garlic cloves (chopped)

2 -15.8-ounce cans cannellini beans {drained and rinsed)

1/4 cup fresh lemon juice

1 teaspoon ground cumin

2 tablespoon fresh parsley (chopped)

1/2 tablespoon sea salt 


In a small saucepan, combine the olive oil and garlic over medium to low heat until the garlic is very lightly browned, being careful not to burn. Let cool slightly and strain, reserving both the oil and the garlic.

Place the white beans in a food processor or blender, and add the garlic, lemon juice, cumin, and parsley. Process until smooth. Carefully pour in the reserved olive oil while the food processor or blender is running and process until light and smooth.


Season your white bean hummus with sea salt.