Ingredients

DIP:
• 1 16 oz can of cannellini beans, drained and rinsed
• 1 clove of garlic
• 1 cup of fresh basil leaves
• 1 Tbsp of extra virgin olive oil
• ½ tsp Himalayan salt
• ¼ tsp of cayenne pepper (start with 1/8 of a tsp and add more if you’re sensitive to spicy food)
• Ground black pepper to taste

Chips:
1 large cucumber – wash and pat dry, then slice into ½ inch thick rounds.

Directions

1. To reduce the sharpness of the raw garlic, place the whole clove, with the skin on it, in a small pan of boiling water for 30 seconds then remove the skin.
   
2. Add all of the ingredients (except the cucumber) to a food processor and blend until thick and creamy.
   
3. Spread the dip on cucumber slices.
   
4. Refrigerate in an airtight container for up to 4 days.