Can I make the sun-dried tomato dip in advance?

You can! I actually always make my dips in advance, especially when I'm entertaining. This one will keep for 5 days, stored in the fridge. Let it sit out at room temperature before serving, to take the chill from the fridge off, for the best flavor.

What can I serve with the sun-dried tomato dip?

I love to pair it with crunchy baked pita chips or soft, fresh chili cheese focaccia , but you can use your favorite crackers or a big pile of crudites. It's also wonderful spread on toast, dolloped onto salads or grain bowls, or you can use it as the base for a bowl of juicy meatballs (try it with these zucchini and harissa meatballs ), grilled chicken (try it with honey harissa chicken or miso grilled chicken ) or grilled halloumi (it's lovely with sweet chili halloumi , baked whole halloumi or honey harissa glazed halloumi ).

Sun-dried Tomato and Basil White Bean Hummus

Description

This twist on the classic will be your new go-to dip for easy entertaining. Just blitz white beans, sundried tomatoes, basil and a handful of other ingredients until super smooth and creamy. Five minutes, tops. Drizzle with bright homemade basil pesto and serve with crunchy baked pita chips or no-knead focaccia.

Ingredients

Units Scale

For the dip -

1 can (15oz/400g) white beans, drained
1/2 cup sundried tomatoes
2 tablespoons oil from your sundried tomato jar
2 tablespoons tomato paste
3 garlic cloves
1 teaspoon salt
1 tablespoon lemon juice
A handful of fresh basil leaves

To serve (optional) -

1 tablespoon olive oil
1 tablespoon pesto (basil pesto, sundried tomato pesto or wild garlic pesto are great)
1 teaspoon red pepper flakes

You'll also need a food processor, food chopper or a blender for this recipe.

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Instructions

Blitz the dip. Add your white beans, 1/2 cup of sundried tomatoes, 3 garlic cloves, 2 tablespoons of oil, 2 tablespoons of tomato paste, 1 tablespoon of lemon juice, 1 teaspoon of salt and a handful of basil leaves to the bowl of a food processor, food chopper or blender. Blitz to combine into a smooth, creamy dip. This will only take a couple of minutes. Taste it, then add a little more salt if needed.
Garnish and serve. Spoon the dip out into a serving bowl, or a lipped plate, then use the back of a spoon to create swirls and ridges in the dip. Drizzle olive oil on top, then dollop over the pesto and scatter over the red pepper flakes. Serve and enjoy.

Notes

STORAGE INSTRUCTIONS: This is a great prep-ahead dip which makes it perfect for meal prep and entertaining. You can store it in the fridge for up to 5 days.

INGREDIENT NOTES: You can use cannellini beans or butter beans. Sometimes I like to add some chili flakes to spice it up a bit, so play around with your flavors if you like!

Prep Time: 10
Category: dips
Method: no cook
Cuisine: mediterranean

Nutrition

Serving Size: 2 tablespoons
Calories: 84
Sugar: 0.7g
Sodium: 381.8mg
Fat: 4.8g
Saturated Fat: 0.7g
Unsaturated Fat: 3.7g
Trans Fat: 0g
Carbohydrates: 8.8g
Fiber: 2.2g
Protein: 2.7g
Cholesterol: 0mg