This is the dip for the moment when dinner needs something on the table now. White beans make it creamy, lemon keeps it bright and Zombie Breath brings the garlic-onion backbone.
Ingredients
- 2 cans cannellini beans, drained and rinsed
- 3 tbsp olive oil, plus more for serving
- 2 tbsp fresh lemon juice
- 1 1/2 tsp Zombie Breath
- 2 to 4 tbsp cold water, as needed
- Chopped parsley, chives or scallions, optional
Directions
- Add beans, olive oil, lemon juice, Zombie Breath and 2 tbsp water to a food processor.
- Blend until smooth, scraping the bowl as needed. Add more water a tablespoon at a time until the texture is creamy and scoopable.
- Taste and adjust with a little more Zombie Breath or lemon if needed.
- Transfer to a bowl, drizzle with olive oil and finish with herbs if using.
Serve it with: Warm flatbread, crackers, carrots, cucumbers, roasted vegetables or as a sandwich spread.