Quarantine White Bean Dip
If you're cooking and adding beans to everything these days like minestrone, soup, stews, etc., this is a great way to use up the extras. If you don't have tahini, just use a tiny bit more olive oil. The fat from the olive oil and/or tahini is what makes the dip a little more decadent. Specific quantities are listed below, but just adjust to what you have on hand and your taste. FYI: this also works with canned beans.
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Ingredients
- 1 cup cooked white beans
- 1/2 - 1 cup fresh parsley, chopped
- 1 lemon juiced You might need more lemon juice if you like it super lemony.
- 1 tablespoon tahini If you have this, great, if not, it will still be yummy.
- 1 tablespoon extra virgin olive oil The olive oil really just adds richness. Totally optional if you have tahini.
- 1/2 teaspoon salt You might need more depending again on your taste.
- 1 clove garlic, peeled The garlic adds flavor, but not necessary.
Ingredients
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Instructions
- In a food processor add all of your ingredients and process until creamy. If you like it super loose, add a little water.
Recipe Notes
This can be used as a dip (pictured above) to be spread on crackers, or thinned and mixed in with warm pasta topped with shrimp or roasted walnuts, spread on a sandwich with some avocado and greens, etc.
The recipe is super flexible -- just taste it as you make to adjust for lemon, salt, texture.
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Nice easy recipe Annie !