Description
When you’re in the mood for snack time perfection, this vegan white bean dip is where it’s at! It’s not just ridiculously tasty, but also packed with protein, nourishing fats, and filling fiber – my ultimate trio of nutrients for a satisfying snack! Picture creamy tahini teaming up with cannellini beans (white beans), to create the most satisfying and creamy combo. Pair this dip with a veggie spread, crackers, or chips for your next gathering, or simply whip up a batch in 5 minutes flat for balanced snacks throughout the week!
Ingredients
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1 (540 mL) can cannellini beans (white kidney beans), drained and rinsed
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2 tablespoons tahini
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2 tablespoons (30 mL) extra virgin olive oil, plus more for garnish
- 1 clove garlic, peeled
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½ teaspoon (2 ½ mL) salt
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Juice of ¼-½ lemon (approximately 1 tablespoon or 15 mL)
Instructions
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To a food processor, add tahini, cannellini beans, oil, garlic, salt, and juice of ¼ of a lemon and blend until smooth. If the dip is too thick, add warm water, one tablespoon at a time, until desired consistency is reached. Season with more salt or lemon juice to taste.
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Garnish with a drizzle of oil and fresh herbs like rosemary, basil or dill before serving (optional).
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Serve with veggies, crackers, or pita chips and enjoy!
- Prep Time: 5 minutes