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White Bean Dip

Garlicky White Bean Dip

Dianne
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
Prep Time 10 mins
Course Appetizer, Snack
Cuisine Mediterranean
Servings 32 servings
Calories 30 kcal

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.

Nutrition

Calories: 30kcal