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Published on November 14, 2013

Sun-Dried Tomato and Cannellini Bean Spread

November 14, 2013

Sun-Dried Tomato and Cannellini Bean SpreadChickpeas, also known as garbanzo beans, usually steal the show when it comes to bean spreads. But rich, creamy white beans also offer a wonderful alternative to a creamy dip. This recipe comes together quickly and easily, so skip the store bought version and make your own. A one-ounce serving is only approximately 40 calories per 2 tablespoon serving.



  • ½ cup sun-dried tomatoes
  • 1 cup warm water
  • 1 (15 oz. can) cannellini beans rinsed and drained well
  • ¼ cup chopped green onion
  • 2 garlic cloves
  • 1 Tablespoon olive oil
  • 3 Tablespoon basil leaves
  • ¼ teaspoon sea salt
  • 2 Tablespoon red wine vinegar
  • ¼ teaspoon dried oregano, crushed
  • Maple syrup (optional)
  • Crushed red pepper flakes (optional)



Soak sun-dried tomatoes in 1 cup of warm water for 15 minutes to soften. While tomatoes soak, chop onions, garlic and basil.  Remove tomatoes from water and chop, reserving the liquid.

In food processor fitted with a knife blade add beans, tomatoes, 4 tablespoons of reserved water and blend until combined. Add garlic, olive oil, basil, salt, vinegar and oregano blending until smooth.

Adjust salt – if basil is a bitter, add ½ teaspoon maple syrup to mellow. Or a pinch of red pepper flakes will give the spread a nice bit of zing.

Use as a sandwich spread, vegetable dip, on a baked sweet potato, or pack in your lunch for a perfect snack or quick meal. 

Makes 12 servings.


Jo Cessna

Healthy Culinary Instructor

Recipe modified from Cleveland Clinic Wellness,

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