Making your own homemade bean dip is the best way to get the exact flavour and texture you want. Our recipe takes a traditional Middle Eastern hummus recipe and swaps chickpeas for white beans to create an even creamier result (but you can’t really call it hummus without the chickpeas). Tangy, savoury, and with a delicious hit of garlic, this dip is high in protein and great for dipping, using in wraps, and topping with roasted veggies and meats as a main course.
YIELD
1 cup (approximately)
PREP TIME
10 mins
TOTAL TIME
10 mins
WHITE BEAN DIP INGREDIENTS
- 1 can white beans
- 3 Tbsp tahini
- 3 Tbsp extra virgin olive oil (approximate amount)
- 3 garlic cloves, peeled and minced
- 1/2 lemon, juiced
- salt and pepper to taste
GARNISH INGREDIENTS
- 1 lemon wedge
- 1 Tbsp chopped parsley
- 1/8 cup of white beans
- drizzle of olive oil
DIRECTIONS
- Open one can of white beans and rinse them under cold water until aquafaba (bean juice) is removed. Set aside 1/8 cup of white beans if you would like to retain them for an optional garnish.
- Place beans, tahini, minced garlic, lemon juice, and salt and pepper into a food processor.
- Turn on the food processor and while it runs, slowly stream in your olive oil one tablespoon at a time until you reach the consistency that you desire (we recommend 3 Tbsp).
- Turn off the food processor and spoon bean dip into a serving bowl or a food-safe container for storage.
- Optionally garnish with chopped parsley, lemon wedge, beans, and a drizzle of olive oil.
- Serve with warm pita and veggies for dipping and enjoy!
