Tuscan White Bean Hummus Dip w/Pomegranate White Balsamic & L'arte EVOO
INGREDIENTS:
PREPARATION:
1. Puree all ingredients (except garnishes) together in a food processor. Chill until ready to use. Taste and adjust seasonings as needed. We like a bit more garlic but sometimes you may like another tablespoon of balsamic for more flavor.
2. Sprinkle garnishes on top. Drizzle fresh L'arte EVOO on top.
3. Either spoon puree into endive leaves or serve as a dip with credute (fresh cut veggies), cubed bread or your favorite crackers. Enjoy!
- 1 can of cannellini or Great Northern beans, rinsed and drained
- 1/4 cup L'arte EVOO
- 1 medium sized garlic clove
- 2 tablespoons of L'arte Pomegranate (or your fav L'arte Gourmet Flavored Balsamic)
- Salt and pepper to taste
- Chopped chives for garnish
- Pomegranate seeds or raspberries for garnish
PREPARATION:
1. Puree all ingredients (except garnishes) together in a food processor. Chill until ready to use. Taste and adjust seasonings as needed. We like a bit more garlic but sometimes you may like another tablespoon of balsamic for more flavor.
2. Sprinkle garnishes on top. Drizzle fresh L'arte EVOO on top.
3. Either spoon puree into endive leaves or serve as a dip with credute (fresh cut veggies), cubed bread or your favorite crackers. Enjoy!