Cannellini Bean Asparagus And Basil Dip Recipes

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FRESH BASIL-WHITE BEAN HUMMUS



Fresh Basil-White Bean Hummus image

This Italy-inspired hummus is a recipe I created in celebration of my bountiful basil harvest. Did you know that basil has natural antidepressant properties? For me, that's just one more reason to put it in everything!

Provided by Prose

Categories     Beans

Time 5m

Yield 8 serving(s)

Number Of Ingredients 8

1 (14 ounce) can cannellini beans, drained and rinsed
1 cup fresh basil, tightly packed
1/4 cup fresh parsley
1 lemon, juice of
2 fresh garlic cloves, sliced
2 tablespoons olive oil (or more, if desired)
1/3 cup tahini
salt and pepper

Steps:

  • Place ingredients in blender or food processor and puree until creamy, scraping sides occasionally.
  • Taste and adjust flavors as desired.

PENNE WITH ASPARAGUS AND WHITE BEANS



Penne with Asparagus and White Beans image

Toss pasta with asparagus, cannellini beans and feta for the perfect summer meal.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
12 ounces dried penne
1 pound asparagus, trimmed and cut into 1-inch-long pieces
1/2 small red onion, thinly sliced
1/4 cup extra-virgin olive oil
Zest and juice of 1 lemon
1 cup crumbled feta cheese (about 4 ounces)
One 15-ounce can cannellini beans, rinsed and drained
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, adding the asparagus to the pot during the last 3 minutes of cooking. Drain the pasta and asparagus and run under cold water to cool; drain well.
  • Meanwhile, put the onion in a medium bowl and cover with cold water; set aside for 10 minutes.
  • Whisk together the olive oil, lemon zest and juice and 1/2 cup of the feta in a large bowl until well combined; season with salt and pepper. Add the pasta and asparagus, beans, parsley, dill and remaining 1/2 cup feta. Drain the onions, pat dry and add to the bowl. Toss everything together and season with salt and pepper.

CANNELLINI BEAN, ASPARAGUS, AND BASIL DIP



Cannellini Bean, Asparagus, and Basil Dip image

from "veggie belly" - http://www.veggiebelly.com/2010/05/white-bean-asparagus-basil-hummus.html

Provided by ellie3763

Categories     Spreads

Time 10m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 7

6 -8 stalks asparagus
15 ounces cannellini beans, washed and drained well
1 garlic clove, peeled
1/4 cup olive oil
1/2 cup basil leaves
2 -3 tablespoons lemon juice
salt and pepper

Steps:

  • Chop off and discard the tough ends of the asparagus stalks. Chop the asparagus into pieces. Boil asparagus in some water, till asparagus is tender. Drain well.
  • Place asparagus in a blender with all other ingredients. Puree to desired consistency.
  • Serve chilled with vegetable crudites, chips or pita bread.

Nutrition Facts : Calories 292.9, Fat 14.1, SaturatedFat 2, Sodium 19.9, Carbohydrate 31.8, Fiber 9, Sugar 1.8, Protein 12.9

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