Skim by Section
★ Why You'll Love this Recipe ★
Creamy and Zesty Flavo
This white bean dip is made with Italian cannellini beans, seasoned with tahini paste, fresh lemon juice, garlic and made creamy and rich with olive oil. Imagine hummus' more creamy and tangy cousin.
Wholesome and Filling
Packed with plant-based protein and fiber, this dip is not only satisfying but also nourishing. It’s a healthier alternative to heavier dips without sacrificing taste.
Versatile
Try this dip with chips, pita bread, or vegetables. Garnish with a few fancy touches like fresh chopped herbs, flaky salt, ground pepper, and/or a drizzle of olive oil.
Use it as a spread for sandwiches, a dip for veggies or pita chips, or even as a base layer for wraps and bowls. It’s easy to make and elevates any snack or meal.
Ready in just 10 minutes.
No cooking required! All you need is a food processor and a zester.
★ Ingredients You'll Need ★
Here's everything you'll need to make this creamy white bean dip:
Main Ingredients:
- Cannellini beans. Choose a quality brand and make sure beans are drained and rinsed.
- Garlic. You can use fresh cloves or try garlic paste to save time. Roasted garlic paste offers a nice added flavor.
- Onion powder. Or, if you prefer, you can use fresh onion.
- Sea salt. You can use table salt if that's what you have available. Adjust the quantity to your taste.
- Black pepper. I prefer fresh ground for more robust flavor. You can use white pepper if you prefer. Since white pepper can be strong, reduce the amount by half then add more to taste if desired.
- Olive oil. You can also use grapeseed oil or avocado oil.
- Lemon. You are using both the juice and the zest. You'll need a zester to lightly rub the outside layer of the peel off the lemon to add to your dip.
- Tahini paste. This adds wonderful nutty flavor and texture.
- Water. This can be added to thin out the dip as much as desired.
Garnishes:
- Parsley. Chopped fresh Italian leaf or curly parsley make a nice garnish.
- Pepper. A sprinkle of black pepper offers a nice contrast against the white bean puree.
- Olive oil. A light drizzle adds sheen and pretty color to the top of your dip really elevating the presentation and offering indulging bites!
- Flaky salt. Be careful not to overdo it, but a sprinkle of flaky salt looks gorgeous.
- Red pepper flakes. This is a great addition if you're looking for some heat. The red colors also look nice layered on top.
For Serving:
- Pita chips. Toasted pita chips can be store-bought or you can easily make your own in the oven or toaster oven. Cut pita bread into triangles. Brush both sides with melted butter, add salt and herbs if desired and bake at 400ºF until golden brown. Flip as needed.
- Pita bread. Untoasted pita triangles are great too.
- Tortilla chips. Can't go wrong with your favorite white or yellow chips for dipping. Fritos are also very good.
- Vegetables. Raw celery, baby carrots, broccoli, cauliflower, cucumbers, tomatoes, really any vegetables that sounds good.
★ How to Make this Recipe ★
This bean dip is simple to make, no cooking required.
Here's a look at how it comes together:
- Drain and rinse beans.
- Juice and zest lemon; add to food processor with beans.
- Puree until well blended and mostly smooth.
- Scrape into a serving dish.
- Season and garnish as desired.
- Serve with dippers of choice.
★ Tips & FAQs ★
Garnish Creatively
Have fun with this! Before serving, try garnishing the dip with a drizzle of olive oil, a sprinkle of smoked paprika, and/or a few extra fresh herbs. This not only adds visual appeal but also extra layers of flavor.
Start with high-quality canned white beans, fresh garlic or garlic paste, and freshly squeezed lemon juice for the best flavor. Using good-quality olive oil is also essential.
You have full control over the creaminess of this dip! Adjust the texture of the dip by adding more olive oil or a bit of water until you reach your desired consistency. This is a matter of personal preference, so feel free to customize.
Using roasted garlic adds a more robust, sweeter flavor. I love to use garlic paste and luckily you can find it in the roasted variety! Saves a bundle of time and adds amazing flavor. If that caramelized flavor isn't your thing though, you can also just use plain garlic paste.
Enhance the flavor of white bean dip with fresh herbs like parsley, cilantro, or chives. These add a burst of freshness and elevate the overall taste of the dip. They also make a lovely garnish, freshly chopped and sprinkled on top. Add salt and pepper gradually, tasting as you go. Remember that canned beans may already contain salt and that can vary by brand, so adjust accordingly.
Allow the dip to chill in the refrigerator for at least an hour before serving. This allows the flavors to meld and intensify.
Yes, you can use dried white beans, but make sure to soak and cook them thoroughly before making the dip. Canned beans are convenient and save time.
Store the dip in an airtight container in the refrigerator for up to 3-4 days. Be sure to give it a stir before serving if any separation occurs.
Freezing is not recommended, as the texture may change upon thawing. It's best enjoyed fresh or refrigerated.
Absolutely! In fact, making the dip a day in advance allows the flavors to develop even more. Store in the refrigerator and take it out about 30 minutes before serving to bring it to room temperature.
This dip pairs well with a variety of dippers, such as pita bread, tortilla chips, vegetable sticks (carrots, cucumbers, bell peppers), or even as a spread on crackers or crostini.
Garlic-Lemon White Bean Dip
Equipment
Ingredients
- 30 oz (2 cans) cannellini beans drained and rinsed
- 3 teaspoon garlic paste or fresh cloves (peeled)
- 1 teaspoon onion powder
- 1 ½ teaspoon sea salt more or less to taste
- 1 teaspoon black pepper more or less to taste
- 3 tablespoon olive oil more or less as desired
- 1 lemon juice and zest
- 2 tablespoon tahini paste
- 3 tablespoon water more or less as desired
Mighty Mrs. is a #WalmartPartner.
Instructions
- In a large food processor add drained beans, garlic, onion powder, tahini paste, lemon juice, and zest. Blend until smooth, pulse and scrape sides as needed.
- Once smooth add your desired salt, pepper, and olive oil then blend again. If needed, add water 1 tablespoon at a time until desired consistency.
- Serve with desired garnishes and serving suggestions!
Notes
- Food processor
- Rubber spatula or spoon
- Measuring spoons
- Zester
Leave a Reply