Gather all of your ingredients. Make sure the cannellini beans are drained and rinsed well to remove any excess sodium. Chop the garlic and sun-dried tomatoes to make them easier to blend.
In your food processor, combine the drained cannellini beans, chopped garlic, and fresh basil leaves. Pulse them together until you achieve a chunky consistency.
Add the sun-dried tomatoes, freshly squeezed lemon juice, extra virgin olive oil, and salt. Blend everything together until the dip becomes smooth and creamy. If it seems too thick, add a splash of water or more olive oil to reach your desired consistency.
Taste the dip and adjust the seasoning if necessary by adding more lemon juice for acidity or salt for flavor.
Transfer the dip to your serving bowl, drizzle a little extra olive oil on top for presentation, and serve with your favorite dippers like pita chips, crackers, or fresh vegetables.
