Light and Bright Lemon Bean Dip Recipe from: Rancho Vignola, Armstrong, BC

3 cups Navy beans, soft and well-cooked

2 tbsp Lemon juice, fresh

2 tsp Lemon zest

1/2 tsp Salt, to taste

2 tbsp Lemon olive oil, or mild-flavoured plain olive oil

Add all ingredients and process in a food processor until they’re blending unaided. Scrape down the sides with a spatula to mix in any bits, then process until your desired consistency is achieved. The longer you let it process, the smoother and lighter the dip will feel.

Taste the mixture and add more lemon juice, zest, olive oil, or salt to preference. The addition of lemon-fused olive oil kicks this recipe up a notch!

• Depending on the moisture content of your beans, if the mixture seems too dry, stiff, or isn’t combining well, add water 1 tbsp at a time. Press the mixture into the blades with each water addition. The dip should be relatively soft and scoopable but not runny. It will additionally firm up once fully refrigerated.

• Store it in an airtight container in the fridge, or it also freezes very well. We always make a double batch and freeze some to enjoy later!

• Navy Beans – ORGANIC