A couple weeks back I instagrammed my first encounter with white bean dip, and its over the top garlic flavour and outrageous creaminess hasn’t left my dreams since.
If you like me and love Italian food, you crave those hits of punchy garlic, zesty basil and earthy olive oil. Tender white beans happen to be the perfect vehicle for that classic combo; its mellow backbone sapping up every lick of flavour.
This dip is even easier to make than hummus; it doesn’t take longer than a minute in the food processor to blend into soft clouds. And you don’t get those annoying ‘nubbly bits’ you get blending hummus. #FirstWorldVeganProblems
Like most beans, white beans are incredibly versatile and this dip acts as an easy protein to your wrap, buddha bowl, sandwich or veggie tray.
While its a staple in my fridge through the week, I have been known to blow minds with this dip at summer get togethers 😉
Whats your favourite bean to make into a dip?
Has hummus had its time in the shine or are you forever indebted?
- 3 cups cooked white/cannellini beans
- 2 gloves garlic
- 4 tablespoon lemon
- 3 tablespoon extra virgin olive oil
- 3-5 leaves of fresh basil, more to top
- salt and freshly ground pepper
- 1 tablespoon water *optional, if you like a thinner consistency
- Combine all ingredients in a food processor or high speed blender. Blend for about 2 minutes until mixture is light and fluffy. Taste and adjust salt and seasonings if necessary.
- Store in an airtight container in fridge for 5-7 days.