Rosemary "V" for Vegan Wednesday! White Bean Dip with Rosemary & Sun-Dried Tomatoes

I really didn't think about it when I was taking the picture, but my rosemary seemed to be speaking to me to carry on the #veganwednesday tradition!  I do believe Hive account@heart-to-heart is still experiencing the world beyond her computer, but a few of us are keeping her positive message going.  I continue to come across new plant-based foodies the longer I am on here so any way to keep connecting is a great thing in my opinion.

Today I am spreading some love with a yummy dip recipe.  I had made this a few times in the past, but never wrote down my specific measurements.  It is too delicious not to share with you all.  My boyfriend Hive account@dksart usually likes spicy hummus and dips.  However, I think we both like a change every now and then for something a little different!

White Bean Dip with Rosemary & Sun-Dried Tomatoes

• 1 (15-ounce) can cannelini beans, rinsed & drained or 1 1/2 cups cooked (any white bean works)
• 1/2 cup sun-dried tomatoes*
• 1 lemon, zest & juice
• 1 sprig of fresh rosemary leaves, chopped (about 1 tablespoon)
• 3 tablespoons tahini
• 1/2 teaspoon of salt

*I buy my sun-dried tomatoes in the dry pack instead of in oil, so if that is the case then you will need to re-hydrate them before using.  I soak mine in hot water for about an hour, then drain and chop.

Add everything to the food processor and blend until smooth.  Adjust the rosemary and salt to your liking.

Perfect with the usual veggie dippers, as a sandwich spread or on a salad.  A delicious vegan dip is a great way to get everyone to eat more veggies!! :)