INGREDIENTS
- 1 cup dried navy beans, covered with water
- 2 tablespoons olive oil
- 1 large or 2 small onions, chopped
- 4 cloves garlic, minced
- 2 teaspoons sugar or see box on page 8 for sugar substitutes
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon fresh chopped basil
- 1 15-oz. can artichoke hearts, drained and chopped
- ¼ cup rehydrated and chopped sun-dried tomatoes
- Salt and pepper to taste
DIRECTIONS
- Rinse and sort beans, place in pot and cover with 1 inch of water. Bring to a boil, and then lower heat to a slow simmer. Cook beans until tender, between 45 mins-1 hour, adding water if necessary to keep beans covered. When done, drain beans and reserve cooking liquid.
- While the beans are cooking, heat oil in skillet and add onion, garlic, and sugar. Saute until translucent and just starting to take on color, 5-8 minutes.
- Add cooked beans, onion mixture, and all remaining ingredients into a blender or food processor and puree until smooth. Season with salt and pepper to taste.
- Use the reserved bean cooking liquid along with some extra virgin olive oil
to adjust the thickness of the dip while blending. - Can be served warm, room temperature, or chilled. Goes great with pita chips, fresh vegetables, or tortilla chips.
Prep time: 15 mins./ Cook time: 45 mins. – 1 hour/ Serves: 10-15
