This super easy recipe provides a tasty appetizer or snack when served with vegetables and whole-grain crackers. You’ll also be getting a healthy alternative to so many of the commercial dips with a high fat and sodium level. I personally like a good dip and veggie plate with crackers for lunch.
In the past, I have shared quite a few hummus dips which are similar to white bean dip. Hummus is a Middle Eastern dip, spread, or savory dish traditionally made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. I’ve shared various versions of hummus before in all kinds of flavors and with several kinds of legumes. The main difference between white bean hummus and white bean dip is tahini, a crushed paste made from sesame seeds. I know several people who cannot eat tahini.
White Bean Dip
Use organic when available. Serves 10 as appetizer.
White Bean Dip
- 2 cans cannellini beans, rinsed and drained (15 oz)
- 1/3 cup fresh cilantro or Italian parsley
- 1 tbsp garlic chopped or to taste
- 1/3 cup olive oil
- 1/2 tsp crushed red pepper
- salt and pepper to taste
- Place beans, cilantro, garlic, olive oil, crushed red pepper, and lemon juice in food processor
- Process until smooth
- Season with salt and pepper
- Serve with fresh vegetables sticks, pita bread, or whole grain crackers
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