This white bean dip is healthy, easy, vegan, and gluten-free. It’s also delicious as heck and may make you rethink the notion of healthy being boring.
This white bean dip is essentially a milder, smoother, creamier riff on traditional hummus made with chickpeas. In addition to being delicious, it’s quite easy to make and super healthy, which makes it perfectly acceptable to eat straight from the bowl. No carrot sticks required.–Angie Zoobkoff
WHAT TO SERVE WITH WHITE BEAN DIP
To be honest, there’s really not a lot that you can’t do with white bean dip. But here are some of our faves…
Serve it in a pretty dish with all manner of colorful crudités, such carrots, cucumbers, celery, jicama, radishes, bell peppers, fennel, green beans, and so on.
Set it out with a charcuterie spread of salami and prosciutto and the like along with lots of crackers.
Spread it on toasted bread, sprinkle with herbs, and serve as crostini alongside drinks.
Slather it on pita or toasted bread and top with sautéed mushrooms, roasted bell peppers in olive oil, shaved asparagus with feta and a squeeze of lemon, or any other toppings you can scrounge from your fridge.
Make it into a vegetarian sandwich by piling it on pita or sliced bread along with whatever veggies you like, such as sprouts, avocado.
Smother a baked pizza crust with it and cut into wedges or slivers or even squares and serve as a vegetarian lunch or nosh.
White Bean Dip Recipe
- Quick Glance
- 15 M
- 45 M
- Makes about 3 cups
- Two 14 1/2-ounce (411 g) cans no-salt-added cannellini beans, drained and rinsed
- 1/4 cup tahini (sesame paste) (55 g)
- 1/4 cup store-bought or homemade vegetable broth or water (60 ml), plus more as needed
- 1 tablespoon white balsamic vinegar (15 ml)
- 1 tablespoon fresh lemon juice (from 1 lemon) (15 ml)
- 2 garlic cloves, minced (about 6 g)
- 1/4 teaspoon ground cumin
- 1 teaspoon fine sea salt (4 g)
- 3 tablespoons cilantro leaves (optional)
- Extra-virgin olive oil, for serving (optional)
- Freshly ground black pepper, for serving (optional)
- 1. In a food processor or high speed blender, combine the beans, tahini, vegetable broth or water, vinegar, lemon juice, garlic, cumin, salt, and cilantro, if using. Process until smooth, 1 to 2 minutes. It may be necessary to add another tablespoon or so broth or water to reach the desired consistency. Cover and refrigerate for at least 30 minutes.
- 2. When you’re ready to serve the white bean dip, simply dump it in a bowl. [Editor’s Note: Or take some inspiration from the ideas listed above the recipe.] If desired, drizzle with a little olive oil and sprinkle with pepper.
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White Bean Dip Recipe © 2017 Sam Talbot. Photo © 2017 Time Inc. Books. All rights reserved.
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