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Basil, Lemon and White Bean Toasts with Tomato

  • Total Time: 10 minutes
  • Yield: 8-10 1x


  • 1 (15 ounce) can cannellini beans, rinsed drained with liquid reserved
  • Juice of 1 lemon
  • 3/4 cup packed basil leaves
  • 1 tablespoon tahini
  • 1 large clove garlic, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 23 large tomatoes, sliced
  • 1/2 purple onion, thinly sliced
  • 810 pieces of bread
  • Optional toppings: freshly cracked black pepper, salt, basil leaves, olive oil


  1. Place the beans, lemon, basil, tahini, garlic, salt and pepper into a food processor and let run. Slowly add the reserved bean liquid into the food processor until desired texture is achieved. I only used about 2 teaspoons in mine. Water can also be substituted for reserved bean liquid.
  2. Toast bread and then spread with 2-3 tablespoons of the white bean mixture. Top each toast with sliced tomato, red onion, salt, pepper, basil leaves and a small drizzle of olive oil, if desired.


You don’t have to assemble all toasts at once, white bean dip can be kept in the refrigerator for about 5 days.

  • Prep Time: 10 mins
  • Category: Lunch, Gluten Free, Vegan