Creamy Vegan White Bean Dip
Ingredients
For the dip
-
2
cloves
garlic
-
3
tbsp
lemon juice
-
½
tsp
ground cumin
-
2
tbsp
olive oil
-
1
tsp
salt
-
½
tsp
pepper
-
2
tbsp
tahini
-
2-2½
cups
cannellini beans, drained and rinsed
-
2-4
tbsp
hot water
For the topping
-
2
tbsp
fresh minced rosemary
-
1
lemon
zest
-
1-2
tbsp
olive oil
Instructions
- Combine garlic, lemon juice, cumin, olive oil, salt, pepper, and tahini in a food processor and pulse to mix.
- Add the cannellini beans and 2 tbsp of hot water, then process until creamy, adding more water if needed.
- In a small pan, heat 1-2 tbsp olive oil over medium-low heat and sauté minced rosemary until fragrant.
- Serve the dip in a bowl, drizzled with the rosemary oil and topped with lemon zest.
Nutrition Facts (estimated)
Servings
4
Calories
260
Total fat
11.5g
Total carbohydrates
31g
Total protein
11g
Sodium
1030.3mg
Cholesterol
0mg
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