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. This recipe makes about 2 cups of dip. A serving size is 2 tablespoons
Ingredients
- 1 15-ounce can cannellini beans drained and rinsed (or navy or great northern beans)
- ¼ cup tahini
- 2 cloves garlic minced
- 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
Instructions
- 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.
- Store any uneaten dip in an air-tight container in the refrigerator. Your dip will last 3 to 5 days in the fridge.