Silky White Bean Dip with Fresh Vegetable Sticks

Ingredients

• 15 oz, drained and rinsed canned cannellini beans
• 3 tbsp olive oil
• 2 tbsp, freshly squeezed lemon juice
• 2 minced garlic cloves
• 2-3 tbsp water
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large, cut into sticks carrots
• 1 large, cut into sticks cucumber
• 1 cut into strips red bell pepper
• 2 tbsp toasted pumpkin seeds(optional)

Instructions

1. 1

   Combine the cannellini beans, olive oil, lemon juice, garlic, cumin, salt, and black pepper in a food processor.

2. 2

   Blend until smooth, adding water 1 tablespoon at a time until the dip is light and creamy.

3. 3

   Taste and adjust with more lemon juice or salt as needed.

4. 4

   Spoon the dip into a serving bowl and drizzle with a little extra olive oil; top with toasted pumpkin seeds for crunch if using.

5. 5

   Arrange the carrot sticks, cucumber sticks, and red bell pepper strips around the bowl and serve.

6. 6

   Leftover dip keeps covered in the refrigerator up to 4 days.