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–+ servings

White Bean Dip

Author: By The Forkful
169kcal
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Prep 5 minutes
Total 5 minutes
An easy and delicious creamy white bean dip with cannellini beans, tahini, and lots of lemon. The perfect side dish dip that's naturally vegan and high in protein.
Servings 2 -4 servings
Course Dips
Cuisine Mediterranean

Ingredients

  • 1 tin 400g white beans, drained and rinsed
  • 1 tablespoon tahini paste
  • 2 garlic cloves minced
  • ½ lemon juice and zest
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 ice cubes or 2 - 4 tablespoon ice cold water
Optional Toppings:
  • 1 roasted red pepper jarred, diced
  • 6 green olives diced
  • 10 g fresh parsley diced
  • 1 tablespoon extra virgin olive oil
  • Lemon zest

Method

  1. Add the white beans, tahini, minced garlic, lemon juice, extra virgin olive oil, cumin, and salt and pepper to a food processor.
  2. Blend the ingredients until smooth, and then add an ice cube or a tablespoon of water at a time and blend until you have a smooth, creamy consistency. Add more water or ice as needed.
  3. Top the white bean dip with olive oil, diced olives and red peppers, diced fresh parsley, and lemon zest.
  4. Serve with crusty bread, tortilla chips, or your choice of sides!

Nutrition

Serving1gCalories169kcalCarbohydrates18gProtein4gFat11gSaturated Fat1gPolyunsaturated Fat9gSodium364mgFiber4gSugar6g

Notes

This dip keeps well in the fridge for up to 4 days in an airtight container, and can also be frozen.

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