Lemon Basil White Bean Dip

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1/4 c loosely packed basil leaves 

1 lemon (juice and zest)

1 can of white beans (15 oz.) - Cannellini beans work well

2 Tbsp extra-virgin olive oil, 1/2 Tbsp to finish

3 Tbsp water

1/4 tsp. kosher salt

1/4 tsp. fresh ground black pepper

 

Add all ingredients to a food processor or blender and pulse until smooth, add water slowly until reach smooth texture. Pour into bowl and top with 1/2 to 1 Tbsp of extra-virgin olive oil.

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Serve with tons of vegetables and crostini for dipping