Vegan White Bean Dip
This creamy vegan white bean dip blends cannellini beans, garlic, lemon and cumin in a food processor in minutes. Finish it with a drizzle of olive oil, a dusting of paprika and fresh herbs, and serve it with crunchy vegetables, crackers or pita.
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Servings: servings (about ¼ cup each)
Equipment
Ingredients
- 2 cloves garlic peeled (see note)
- 15 oz large white beans 1 can cannellini or great northern beans, drained and rinsed
- 2 tablespoon lemon juice preferably fresh
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- 5 drops hot pepper sauce or ¼ teaspoon chili powder
- 1-2 tablespoon water as needed to thin
For garnish
- 1 teaspoon extra virgin olive oil for drizzling
- ¼ teaspoon paprika sweet or smoked
- 1 tablespoon fresh parsley chopped, or other fresh herbs such as dill or cilantro
- 5 Black olives sliced, optional
Instructions
- Fit a food processor with the steel blade. With the motor running, drop the garlic cloves through the feed tube and process until finely minced, about 10 seconds. Scrape down the sides of the bowl.
- Add the drained beans, lemon juice, 1 tablespoon olive oil, cumin, salt, pepper and hot pepper sauce to the food processor bowl.
- Process until smooth and creamy, 1 to 2 minutes, stopping to scrape down the sides of the bowl as needed. If the dip is too thick, add water 1 tablespoon at a time until it reaches the consistency you like. Taste and adjust the salt, lemon juice or hot sauce.
- Transfer the dip to a serving bowl, cover and refrigerate for 1 to 2 hours so the flavors can meld.
- Just before serving, swirl the top of the dip with the back of a spoon. Drizzle with olive oil, dust with paprika and scatter chopped fresh parsley (or other fresh herbs) and sliced black olives over the top. Serve with raw vegetables, crackers or pita.
Notes
Milder garlic: If you don't like the taste of raw garlic, chop the cloves and sauté them in a little olive oil until golden. This mellows the strong garlic flavor. Let them cool slightly, then combine them with the other ingredients in the food processor.
Make ahead and storage: The dip keeps in a tightly sealed container in the refrigerator for up to 5 days. Stir before serving and add the garnishes fresh. It can be frozen for up to 2 months; thaw overnight in the fridge and stir well (a splash of water or lemon juice brings back the texture).
Beans: A 15-ounce can yields about 1 ½ cups of drained beans. If you cook your own, use 1 ½ cups cooked cannellini, great northern or navy beans.
Nutrition (Estimate per Serving)
Calories: 66kcalCarbohydrates: 7gProtein: 3gFat: 4gMonounsaturated Fat: 3gSodium: 360mgPotassium: 20mgFiber: 2gVitamin A: 80IUVitamin C: 4mgCalcium: 32mgIron: 1mg
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