Summer Tuscan Bean Dip

Light, herby, and just the right amount of kick—this dip tastes like sunshine in a bowl. Perfect for summer snacking, picnics, or as a refreshing starter before dinner. I love pairing it with crisp cucumbers and carrots for a hydrating, gut-friendly combo.

Ingredients:
1 ½ cups white beans (cannellini or navy beans work great)
1 tablespoon tahini
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
2 tablespoons Shayna’s kitchen olive oil, plus more for drizzling
1 small garlic clove
2 tablespoons fresh dill, chopped
¼ cup fresh basil leaves, chopped
¼ cup fresh parsley leaves, chopped
½ teaspoon mineral salt (adjust to taste)
¼ teaspoon jalapeño flakes (or more if you like it spicy)
Freshly cracked black pepper, to taste

For serving:
Sliced cucumber
Carrot sticks
Instructions:
1. Add all ingredients to a food processor and blend until smooth and creamy, scraping down the sides as needed.
2. Taste and adjust seasoning—add more lemon/lime juice for brightness, more jalapeño flakes for heat, or more herbs for a greener, garden-fresh flavor.
3. Transfer to a serving bowl and drizzle with extra olive oil on top.