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creamy white bean dip with spring herbs in gray bowl topped with chives and served with crudités

Creamy White Bean Dip with Spring Herbs


  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 15 minutes
  • Yield: 4 cups of dip 1x
  • Category: Dip
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan

Description

This Creamy White Bean Dip is light, tasty, & packed with flavor from spring herbs & tahini. You’ll only need 5 ingredients to make this oil-free recipe!


Ingredients

  • 1/2 bunch of parsley, thick stems discarded
  • 1/4 cup (8g) chives, cut into 1/2″ pieces
  • 1/4 cup (4g) loosely packed mint leaves
  • 12 large cloves of garlic
  • Juice of 1 large lemon (3 to 4 tablespoons)
  • 1 teaspoon kosher or sea salt
  • 2 15.5-ounce (440 g) cans of Great Northern, Navy, or Cannelini beans, drained and rinsed*
  • 1/2 cup (140 g) high-quality, runny tahini (I recommend this one)
  • 3/41 cup ( 175235 ml) ice-cold water*

Instructions

  1. Herbs: Prepare your ice water, if you haven’t already (see note). Add the parsley, chives, mint, garlic, lemon juice, and salt to a food processor with the S-blade attached. Process for 45-60 seconds, until the herbs are roughly chopped. Stop every 15-20 seconds to scrape down the sides of the machine with a spatula.
  2. Beans: Add the drained beans to the food processor and process until they are mostly broken down, 30 to 45 seconds.
  3. Blend: Pour the tahini over the beans, then seal the food processor and begin to run. Slowly stream the ice water into the food processor while it is running, then continue to blend for 5 minutes, continuously. Use 3/4 cup of water for a thicker spread, and 1 cup of water for a smooth, creamy dip.
  4. Serve: taste the dip and add any salt to taste, if necessary. Use a spatula to transfer the dip to a serving bowl and top with additional fresh herbs and/or olive oil, if desired. Or, store in an airtight container in the fridge for up to one week; note that the dip will thicken once refrigerated.

Notes

  • Ice Water: Fill a quart sized mason jar half of the way up with ice, then pour 1 cup (235 ml) of water over the ice; let sit for at least 5-10 minutes, then strain the water from the ice and use as directed.
  • Beans: 2 cans of beans is roughly 2 1/2 cups of cooked beans, if you choose to make your own at home
  • Substitutions: feel free to swap out or replace the herbs for any other variety of tender herbs! Adding some basil, mint, or tarragon to the mix would be lovely.