Sun Dried Tomato and White Bean Dip

I love dip.  I love eating it with crunchy raw veggies and experiencing the different combinations of flavor and texture.  There are lots of vegan versions of Sun Dried Tomato dip around.  I have tried a few and below is my take on it - adjusted to suit my taste buds.  This recipe can be easily adjusted to suit your taste buds and mood.  You can add olives, fresh herbs, leave out the vinegar - whatever!

Ingredients
1 clove crushed garlic
1 cup cooked Cannelloni Beans (rinse and drain if from a tin)
1 cup Sun Dried Tomatoes, drain off most of the oil (although I wish I had not drained quite so much)
1 teaspoon brown sugar
1 teaspoon salt or powdered vegetable stock
1 tablespoon balsamic vinegar
3/4 cup toasted pine nuts

Method
1. Combine all the ingredients except the pine nuts in a food processor and process until very smooth.  Adjust salt/sugar/vinegar to taste. 
2. Add most of the pine nuts and process for about 5-10 seconds so they are combined and a little chopped but not too smooth.
3. Transfer to the bowl you plan to serve the dip in.  Garnish with the remaining pine nuts.  Refrigerate until ready to serve.
4. Serve with a variety of vegetable crudites.  Is also very nice spread on fresh or toasted bread and in sandwiches.

When I finished making this dip yesterday I thought it had the perfect texture.  But after refrigerating for a couple of hours it was a little to thick for my liking.  Next time I will add a little extra oil from the Sun Dried Tomatoes to keep it more "dip-able", but you could add a little water instead if you wanted to avoid the extra oil.