Prep Time: 10 minutes
Yield: 6 servings

Ingredients:

• 1 can cannellini / white kidney beans (drained and rinsed)
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp tahini
• 1 small to medium clove garlic, sliced
• 1 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• ½ tsp sea salt
• ¼ cup fresh basil, torn or roughly chopped
• 1-2 tbsp water (just to thin dip as desired)
• freshly ground black pepper to taste

Directions:

1. In a food processor, combine all ingredients except water and basil. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed.
2. Add basil and purée briefly to incorporate ingredients.