Options are always nice so I just love creating new dips and spreads. For this recipe you will need:
3/4 cup yellow cherry tomatoes
3/4 cup red cherry tomatoes
8 sprigs fresh basil, chopped
1 clove of garlic, minced
1 13.5 ounce can organic cannellini beans, drained
Salt and pepper to taste
Preheat your oven to 400.
On a foil-lined baking sheet add the tomatoes, basil and garlic. Drizzle with olive oil to coat and sprinkle with kosher salt. Roast for 15-20 minute (or longer depending on your oven) until the tomatoes are bursting and wrinkling.
Add them to a high-speed blender with the cannellini beans. Whip until smooth and season with salt, pepper, maybe a sprinkle of chopped, dried rosemary and a drizzle of olive oil to taste.
**I made an alternative to this with soaked and drained raw cashews. It added a heartiness and texture that was really delicious.