Tuscan White Bean Dip

Tuscan White Bean Dip

(Dr. Joel Fuhrman’s Eat to Live Cookbook)

(Serves 5)

Ingredients:

  • 1-1/2 cups cooked great northern beans or 1 (15-ounce) can no salt added or low-sodium great northern beans, drained
  • ¼ cup pie nuts
  • 2 cloves garlic, minced
  • No-salt seasoning blend, akustred to taste, or 1-1/2 tablespoons Dr. Fuhrman’s MatoZest.
  • 1 tablespoon balsamic vinegar or Dr, Fuhrman’s Black Fig vinegar
  • 1 tablespoon, fresh, minced rosemary
  • ¼ cup unsalted, unsulfured, dried tomatoes, soaked in lukewarm water until soft (about 1 to 2 hours), then minced
  • Use ½ cup dried beans

Directions:

  1. Place all ingredients, except the dried tomatoes, in a high-powered blender or food processor.
  2. Process until smooth and creamy. Adjust seasonings to taste.  Stir in the dried tomatoes.  Chill for 1 hour before serving.
  3. Serve topped with an extra drizzle of Dr. Fuhrman’s Black Fig Vinegar and a sprinkle of pine nuts. Enjoy with raw vegetables

Makes 2-1/2 cups