Navy Bean Dip with Herbs and Garlic

I thought I hated bean dips but guys, I was wrong!!! Tough for me to admit.

I am so freaking in love with this dip. On SCD it’s hard to find good things to snack on and this really comes in handy. I’ve been reading up on just how good beans are for our microbiome so obviously I got back on the bean train asap. They are also a really wonderful source of bio-available fiber to keep your colon healthy and keep you regular. Not to mention beans seem to be all the rage right now so you can find so many different things to make with them. It’s time to open up those canned beans you have stored in your pantry cause as they say, beans, beans the magical fruit….

Ingredients

15 oz Navy Beans (dried and not canned if on SCD) or White Bean of Choice
4 Cloves Garlic, Small to Medium (3 cloves if large)
1/3 Cup Olive Oil
2 Tbsp Lemon Juice
1 tsp Rosemary, Chopped
1 tsp Thyme, Chopped
1 tsp Red Pepper Flakes
1/2 tsp Sea Salt to Taste (may need more depending on type of salt)

Recipe

If using canned navy beans, drain and rinse. If using dry, cook as directed.

Rough chop herbs and garlic. Juice 1 lemon (depending on size) to get 2 tbsp juice.

Add beans and all other ingredients into a food processor or high powered blender. Puree for 30 seconds to 1 minute until dip is a creamy texture and herbs and garlic have been completely pureed (you don’t want a chunk of fresh garlic to bite into!).

Top with a little more olive oil and red pepper flakes, if desired. Serve with your favorite thing to dip!