Sun-Dried Tomato & White Bean Dip

I run on hummus and guacamole.


I sometimes joke that I should get t-shirts made that say that. I don't, nor is it a recommendation, but even though I've been following a vegan diet for over 12 years, restaurants, airports, and even many of my friends have not caught on to what else vegans can actually eat (cut vegetables aside.)


I love to entertain (at least I did before COVID) and I try to avoid making the same things twice when I do, just to keep things interesting. On one occasion I decided to make a non-hummus, cannelini bean dip and add color and flavor with one of my favorites, sundried tomatoes.

It tastes good and looks pretty too!


You will need:

1 can, drained, organic cannellini beans

Juice of 1 lemon

1/3-1/2 cup sundried tomatoes (not packed in oil)

1/2-1 TBSP fresh rosemary

1/4 c olive oil

kosher salt to taste


I gave options on the amount of certain ingredients so you can adjust to your liking. All you need to do next is put it all into a high speed blender, add some cut veggies or a flatbread cracker, pour it into a pretty and you are all set.



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