Chickpeas aren’t the only beans we can use to make a bean dip! This dip uses cannellini beans. It is loaded with flavor from garlic, lemon juice, lemon zest and dill (or other herbs of your choice). Enjoy this dip with your favorite vegetables!
- 1 (15-oz) can white beans (drained and rinsed / we enjoy using cannellini)
- 1/4 cup tahini
- 1-2 tsp lemon zest
- 3-4 Tbsp lemon juice
- 1/2 tsp sea salt
- 4 cloves garlic, pressed or minced (reduce slightly if you’re not a garlic lover)
- 1 Tbsp extra virgin olive oil
- 1/4 cup chopped fresh dill, loosely packed (or sub other herbs of choice)
To a food processor (or high-speed blender) add drained, rinsed white beans along with tahini, lemon zest and lemon juice (starting with lesser amounts of both), salt, garlic, and olive oil (reserve herbs for later).
Blend until creamy, scraping down sides as needed — about 1 minute. If you prefer more texture, blend for less time. If you prefer silky smooth dip, blend for longer.
Add chopped dill (or other herbs) and pulse again to combine.
Taste and adjust flavor as needed, adding more garlic for zing, lemon zest or juice for brightness or acidity, salt to taste, olive oil for creaminess / floral notes, dill for more herbal notes, or tahini for nuttiness. We like pretty bold flavors, so we added the additional lemon zest and juice and a pinch more salt.
Enjoy immediately, or refrigerate to chill, which allows the dip to thicken. Option to garnish with additional drizzle of olive oil, lemon zest, and fresh dill for serving. Serve with vegetables of choice. Enjoy!
Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.
Recipe from Minimalist Baker.