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Basil Tomato White Bean Dip is a simple hummus recipe (without tahini) that uses canned Great Northern Beans instead of chickpeas.  It's packed with basil flavor making it a perfect dip or sandwich spread. 
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Basil Tomato White Bean Dip

Basil Tomato White Bean Dip is a simple hummus recipe (without tahini) that uses canned Great Northern Beans instead of chickpeas.  It's packed with basil flavor making it a perfect dip or sandwich spread. 
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: arbonne, arbonne 30 day challenge recipes, basil tomato white bean dip, clean eating, clean eating recipe, white bean basil hummus, white bean hummus, white bean hummus without tahini, white bean puree, white bean recipe
Servings: 6 people
Calories: 88kcal
Author: Barbara

Ingredients

  • 15.5 ounces Canned Great Northern Beans, drained and rinsed
  • 2 Tablespoons lemon juice
  • 2 teaspoons minced garlic
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 1/2 cup tomato, diced
  • 1 Tablespoon basil paste

Instructions

  • Using a food processor, pulse beans, lemon juice, garlic, salt and pepper until coarse in texture.
    Basil Tomato White Bean Dip is a simple hummus recipe (without tahini) that uses canned Great Northern Beans instead of chickpeas.  It's packed with basil flavor making it a perfect dip or sandwich spread. 
  • Add olive oil, and puree until smooth.
    Basil Tomato White Bean Dip is a simple hummus recipe (without tahini) that uses canned Great Northern Beans instead of chickpeas.  It's packed with basil flavor making it a perfect dip or sandwich spread. 
  • Add tomato and basil; pulse a couple times until the tomato is in chunks and combined.
    Basil Tomato White Bean Dip is a simple hummus recipe (without tahini) that uses canned Great Northern Beans instead of chickpeas.  It's packed with basil flavor making it a perfect dip or sandwich spread. 
  • Drizzle with olive oil if desired. Serve with fresh veggies or pita chips.
    Basil Tomato White Bean Dip is a simple hummus recipe (without tahini) that uses canned Great Northern Beans instead of chickpeas.  It's packed with basil flavor making it a perfect dip or sandwich spread. 

Notes

  • A food processor works best for this white bean puree. 
  • Great Northern Beans or White Kidney beans can be used. Drain and rinse first. 
  • Use whatever type of tomato you have on hand. I used a handful (approximately 7) grape tomatoes. You can use a plum or roma tomato. If you do use a larger tomato, remove the seeds first. 
  • Have you seen basil paste at the store? Think tomato paste except instead of tomatoes, it's a fragrant paste made of basil and oil.  I usually find it at Aldi. 
  • If your garden has a bounty of fresh basil, use it instead.  Approximately 2/3 cup is perfect for this white kidney bean hummus recipe.
  • Fresh lemon juice or refrigerated lemon juice are both acceptable, although fresh gives a brighter flavor. 
  • This can easily fit the bill of a clean eating recipe if you are participating in a 30 Day Clean Eating program such as the Arbonne 30 Days to Healthy Living.  To find out more about that, click here. (I receive a small commission for purchases through this link.)
    • Use organic ingredients and sub regular salt for Pink Himalayan Salt to make this a clean dip.
  • Love Great Northern Beans? Try our number one recipe: White Bean and Sausage Soup. 

Nutrition

Calories: 88kcal | Carbohydrates: 17g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 286mg | Fiber: 4g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg