Tomato Basil Bean Dip Recipe
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Tomato Basil Bean Dip


Intern Jaime here!

I love to travel. I’ve dreamt of taking a Mediterranean cruise to Greece, Spain, and Italy. At each destination I would indulge in the traditional cuisines of each country – sipping a glass of red wine in Tuscany, devouring a bowl of hummus in Greece, and ordering a table full of tapas in Spain. Unfortunately, I won’t be visiting anytime soon. But, until then we can bring these cuisines to us by celebrating the very last day of National Mediterranean Month.

Mediterranean Diet Month was created by Oldways in 2009 to spread awareness of the delicious foods and health benefits associated with the Mediterranean diet. Despite being termed a diet, it is really a lifestyle that emphasizes plant foods – fruits, vegetables, whole grains, beans, and legumes. Olive oil and red wine are also an integral part of the diet while also including moderate amounts of cheese, yogurt, fish and poultry. 

Please enjoy this Mediterranean-inspired recipe for a Tomato Basil Bean Dip

bean dip


1 (15 ounce) can of cannellini beans

2 cloves of garlic

1 medium tomato (reserve a few pieces of tomato for garnish if desired)

2 tbsp extra virgin olive oil

1 tsp cumin

1 sprig of basil (about 3-4 leaves) (reserve 1 leaf to be torn for garnish if desired)


Directions: Combine all ingredients in a food processor. Process until smooth.  Garnish with tomato and basil, if desired. Serve with whole wheat crackers or bread or use as a sandwich spread in place of mayonnaise or mustard. 

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