White Bean Dip

Joelen of Joelen's Culinary Adventures is featuring the almighty food processor this month for her Tasty Tools event. Check out her blog in March for the roundup or send in your entries before Feb 28th.

The first thing I ever made using my food processor was hummus. In fact, that's the main reason I bought the thing to begin with! I've made hummus countless times now and still love the stuff.

This was supposed to be hummus, but the can of garbanzo beans and the can of white beans look awfully similar and I grabbed the wrong one. By the time I realized my mistake, it was already opened and drained, so I decided to make a white bean dip instead. And you know what? It was pretty darn tasty!

Just like with my hummus, I replaced the oil with chicken stock to make it healthy yet tasty, and dusted the top with a bit of paprika for color. I served it with tortilla chips, carrot sticks and celery sticks and plan on making this again the future (on purpose!)

Ingredients:
- 1 can of white beans (cannellini beans)
- 1 clove of garlic
- about 1/4 cup of chicken stock
- juice of 1/2 a lemon (more or less depending on your preferences)
- salt to taste

Directions:
- Drain the beans and toss them in the food processor.
- Toss all the other ingredients in the food processor too.
- Process everything until the beans are a nice, smooth consistency. You made need to stop and scrape down the sides every so often.
- Taste to decide whether or not you want more salt, lemon, etc.
- The consistency will be pretty watery, but don't fret! Cover it and stick it in the fridge for a few hours. It will set up during this time and become a nice thick, scoopable, delectable dip.
- Sprinkle some paprika or herbs for a bit of color and enjoy!