White Bean and Basil Dip

What's easier than pie and tastier than hummus? White bean dip. It goes with everything from BLTs (tempeh bacon, lettuce and tomato) to carrot sticks and crackers. If the texture of garbanzo bean hummus leaves you queasy, this might be the substitute you've been looking for.

If soaking beans terrifies you, just read through and see how easy it really is.

1 lb dry white beans (or 3 cans of canned white beans)

4-10 cloves of roasted garlic
1 12 oz can of artichoke hearts
several basil leaves (or 1-2 T dried basil)
salt
lemon juice
olive oil
water
1. Pour the dry beans into your crock pot and fill the crock pot with water. Cover and leave unplugged all night long (or at least 8 hours).
2. In the morning, rinse the beans and return them to the crock pot. Cover them with plenty of water (near the top of the crock pot), plug it in, and set it to high heat. Cook for several hours... like 6. If you will be out of the house all day, cook them on low instead.
3. Drain the beans and rinse well.
4. Combine all ingredients into a blender or Vitamix. Add a few tablespoons of olive oil and maybe a little lemon juice. Add enough water so that the liquid covers half of the beans. Puree.
5. Taste, add salt and possibly more oil, juice or water. This isn't a science, you just work until you get the texture you want. If the beans are warm when you do this, you may want to make the mixture a little thinner as it will become firmer once it cools in the refrigerator. Also, if you are soaking beans you will need to add a significant amount of salt. Canned beans are already quite salty, so add gradually but don't lose your mind if you add a tablespoon of salt.

Serve as a spread on a sandwich, a dip with garlic-y chips or veggies, or even use it as a salad dressing. If you have an abundance of tomatoes right now, you can chop them up and serve them coated in the dip on a bed of lettuce.