We go through a lot of hummus in our house. We like to spread it on sandwiches, top our morning bagels with it, and snack on it with carrot sticks. I honestly can’t imagine a world without hummus.
Recently, I thought it would be fun to switch things up, and make a hummus-like dip with a different bean. Why not use white beans? They are more delicate in flavor than black or pinto beans, and they pair well with tahini, a must-have ingredient in hummus making.
I used cannellini beans to make this dip, but it work just as well with navy or great northern beans. If your tahini is on the thick side, you might need to add more water to the dip than the recipe calls for. Just do so one teaspoon at a time to prevent it from thinning out too much. I like my dip on the garlicky side, but if it’s too much for you, just use one clove instead of two.
Garlicky White Bean Dip
This Garlicky White Bean Dip is a great alternative to hummus. It’s a perfect snack with pita wedges or cut veggies, and it’s fantastic as a spread on a sandwich or flatbread.
- 2 cups cooked white beans (cannellini, navy, or great northern) or 1 14-ounce can
- 2 garlic cloves, minced minced
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ¼ cup chopped parsley
Mix together the beans, garlic, tahini, lemon juice, olive oil, water, onion powder, garlic powder, cumin, and sea salt in a food processor until smooth and creamy. You may need to stop the food processor to scrape down the sides once or twice. If the mixture is too thick, add a little more water, a teaspoon at a time. Pulse in the parsley.
Refrigerate until ready to use.
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