This comes from the Cancer Survivor's Guide, the book we use in one of our Food for Life series. This dip has no added fat. Class participants loved it!
6 sun-dried tomatoes (not packed in oil!)
1 cup boiling water
1 1/2 cups of cooked or canned great northern beans, rinsed and drained
1 tsp finely chopped fresh rosemary, or 1 tsp dried rosemary, crumbled
1 tsp freshly squeezed lemon juice
2 cloves garlic, minced or pressed
1/2 tsp salt
1/2 tsp dried sage
1/2 cup veggie broth
Place the tomatoes in the water that has been boiled. Let tomatoes soak for about 10 minutes, until softened. Drain the tomatoes, thinly slice, and set aside.
Combine the beans, rosemary, lemon juice, garlic, salt, andsage in a food processor and process until smooth. If desired, add some or all of the bean cooking liquid for a creamier consistency. (Can use veggie broth instead of water.) Then stir in the sun-dried tomatoes. Taste and add more salt or lemon juice if needed.
Note: The only manufacturer that has BPA free cans is Eden Organics. If using their beans, you can use the bean liquid in recipes. Otherwise, with all other canned beans, I drain well, rinse, and use either water or veggie broth to achieve a smooth consistency in dips.