- 3 tablespoons Tuscan Herb EVOO
- 1 15-ounce can of garbanzo beans
- 1 15-ounce can of great northern beans
- 1 14.5-ounce can of diced tomatoes, drained and roughly chopped
- 2 cloves of garlic, minced or pressed through a garlic press
- ¼ cup of grated Parmesan cheese
- 3 tablespoons of minced flat-leaf parsley
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper, drained and roughly chopped
DIRECTIONS
Rinse both cans of beans in a colander and drain well. Transfer the beans to a food processor and add the ½ cup of chicken broth. Pulse the mixture until coarsely pureed or to your desired consistency. Set aside. Prepare the remaining ingredients. Roughly chop the parsley, mince the garlic and coarsely chop the drained, diced tomatoes. Heat the 3 tablespoons of EVOO in a skillet over medium heat until just shimmering. Add the chopped tomatoes and minced garlic. Sauté for about 1-2 minutes stirring often to prevent the garlic from burning. Add the pureed bean mixture to the skillet and cook for 5 minutes longer until heated through. Stir often. Remove from heat and add the parsley, grated Parmesan cheese, salt, pepper, and lemon juice. Stir well to combine all ingredients and adjust seasonings according to taste. Transfer to a serving bowl, drizzle with extra EVOO and garnish with parsley. Serve at room temperature with your favorite crackers, crisp vegetables or slices of crusty bread. Enjoy!
MAKES ABOUT 3 CUPS OF DIP
