1(14 fluid ounce) can white (cannellini) beansdrained
1tablespoonlemon juiceor more, to taste
6large leaves fresh basil
Add the beans, lemon juice, garlic, and salt and pepper to your food processor. Slowly drizzle in the olive oil while blending on high. Blend until smooth (about a minute), then scrape down the sides.
Add the sun-dried tomatoes and basil, and blend for an additional 30 seconds or so until they're incorporated to your liking. Give it a taste and add more lemon/salt/pepper/etc. if needed, then blend again.
Serve right away (or chill first). I add an extra drizzle of olive oil on top.
If using sun-dried tomatoes packed in oil, drain the oil first.
This dip will last in the fridge for about 3 days (the basil may start to go a bit iffy if you leave it too much longer).
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.