Creamy White Bean Dip

• 1 15oz can navy beans, drained & rinsed
• 2 cloves of garlic, peeled
• Handful fresh basil
• juice of 1/2 a lemon + zest of 1/2 a lemon
• 1/4 cup olive oil
• sea salt & cracked pepper

1. Add bean, juice from lemon, garlic & herbs into the food processor. When everything looks pureed add olive oil slowly until you get desired creamy texture. rnrnTaste, adjust seasoning or texture, then scoop into a bowl & finishing with the extra-virgin olive oil.
2. * If you do not have a food processor: Grate the garlic in a large bowl & chop the herbs as finely as you can. Add the beans, lemon juice & seasoning & mash with a potato masher. Begin adding olive oil as you mash to get desired consistency. Stir together & drizzle with the extra-virgin olive oil.
3. If you want to do the pita chips: Preheat the oven to 400 degrees. Cut two pita pockets like a pizza. Place triangles on a foil lined pan. Drizzle with extra-virgin olive oil. Season with sea salt & cracked pepper. Bake for 6 minutes, flip & bake another 3 minutes (until golden).

navy beans, garlic, handful fresh basil, olive oil, salt

Taken from food52.com/recipes/18229-creamy-white-bean-dip (may not work)