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Combine the drained sun-dried tomatoes, rinsed cannellini beans, 1/4 cup olive oil, lemon juice, smoked paprika, garlic cloves, fresh basil leaves, flaked sea salt, and tomato paste in the bowl of a food processor.

Process the mixture on high speed, scraping down the sides as needed, until the dip is completely smooth and creamy. This may take 2-3 minutes.

Taste the dip and adjust seasoning if necessary, adding more salt or lemon juice to your preference.

Transfer the finished dip to a serving bowl. Drizzle with a swirl of additional olive oil and sprinkle with red pepper flakes, if desired, for garnish.

Serve immediately with crusty bread, pita chips, or fresh vegetables.


Combine the drained sun-dried tomatoes, rinsed cannellini beans, 1/4 cup olive oil, lemon juice, smoked paprika, garlic cloves, fresh basil leaves, flaked sea salt, and tomato paste in the bowl of a food processor.

Process the mixture on high speed, scraping down the sides as needed, until the dip is completely smooth and creamy. This may take 2-3 minutes.

Taste the dip and adjust seasoning if necessary, adding more salt or lemon juice to your preference.

Transfer the finished dip to a serving bowl. Drizzle with a swirl of additional olive oil and sprinkle with red pepper flakes, if desired, for garnish.

Serve immediately with crusty bread, pita chips, or fresh vegetables.
