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Introduction
While hummus traditionally features chickpeas as the base, this protein-rich white bean dip offers a fresh twist on a classic Mediterranean favorite. White beans have been a staple ingredient in many cultures for centuries, prized for their affordability, versatility, and nutritional value. In Italian cuisine, white beans are often used in hearty stews and soups, lending a creamy texture and earthy flavor. This dip pays homage to that culinary heritage, transforming humble white beans into a delightful spread that perfectly complements fresh vegetables or warm pita bread.
Ingredients
• 1 can (15 oz/425g) white beans, such as cannellini or navy beans, drained and rinsed
• 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
• 2 cloves garlic, minced
• 1 lemon, juiced (about 3 tablespoons)
• 2 tablespoons tahini (sesame seed paste)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/4 cup (60ml) water or vegetable broth
• 1/4 cup (15g) fresh parsley leaves, chopped
• 2 tablespoons (10g) fresh chives, chopped
• Sea salt and freshly ground black pepper, to taste
Step 1:
Drain and rinse the white beans.
Step 2:
In a food processor or high-speed blender, combine the drained beans, olive oil, minced garlic, lemon juice, tahini, cumin, smoked paprika, cayenne pepper (if using), and water or vegetable broth.
Step 3:
Blend the mixture until it reaches a smooth and creamy consistency, scraping down the sides as needed.
Step 4:
Transfer the bean dip to a serving bowl and stir in the chopped parsley and chives.
Step 5:
Season with salt and pepper to taste.
Q: Can I use a different type of bean?
A: Yes, you can substitute the white beans with chickpeas (garbanzo beans) or any other cooked bean variety you prefer.
Q: Is this recipe gluten-free?
A: Yes, this white bean dip recipe is naturally gluten-free as long as you use gluten-free ingredients.
Q: Can I make this dip ahead of time?
A: Absolutely! This dip can be made a day or two in advance and stored in the refrigerator until ready to serve.
• For a creamier texture, you can substitute half of the beans with cooked chickpeas or add a few tablespoons of Greek yogurt or vegan mayonnaise.
• You can adjust the consistency by adding more or less water or broth.
• This dip is naturally vegan, gluten-free, and nut-free, making it suitable for various dietary restrictions.
• Serve the dip with fresh vegetables, pita chips, crackers, or use it as a spread on sandwiches or wraps.
• Garnish with a drizzle of olive oil, chopped herbs, or a sprinkle of smoked paprika for extra flavor and visual appeal.
Serve the white bean dip chilled or at room temperature, accompanied by fresh vegetables, pita chips, crackers, or use it as a spread on sandwiches or wraps.
Store any leftover dip in an airtight container in the refrigerator for up to 5 days.
This recipe comes together quickly, so it's best to have all the ingredients prepped and ready to go before starting.
- For a creamier texture, you can substitute half of the beans with cooked chickpeas or add a few tablespoons of Greek yogurt or vegan mayonnaise.
- Adjust the consistency by adding more or less water or broth as needed.
- Garnish with a drizzle of olive oil, chopped herbs, or a sprinkle of smoked paprika for extra flavor and visual appeal.
Try substituting different herbs like cilantro or dill for a fresh twist, or add roasted red peppers or sun-dried tomatoes for extra flavor.
This white bean dip pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, or a light beer. Serve it alongside fresh vegetables, pita bread, or crackers.
This recipe can be enjoyed year-round, but it's especially refreshing during the warmer months.
This recipe is free from common allergens such as nuts, dairy, and gluten, but it does contain sesame seeds (tahini).
