White Bean Dip

This simple White Bean Dip can be made in a pinch and is perfect for dipping or spreading. Delicious and versatile, it is also full of protein and fibre. Cannellini Beans are buttery and creamy, and the perfect texture once blended – a can of beans that is not to be underestimated! Blended with good olive oil, earthy tahini and brightened with lemon, garlic and fresh herbs, this humble pantry staple is easily transformed into a creamy and flavourful dip.

Ingredients

1 can (400g) Cannellini Beans
1 clove garlic, minced
2 tbsp tahini (hulled)
1 tsp lemon zest
4 tbsp lemon juice (from about 1 lemon)
3 tbsp extra virgin olive oil
½ tsp salt
2 tsp fresh dill, chopped (plus a few sprigs for garnish)
Extra Virgin Olive Oil for drizzling
Chilli oil for drizzling (optional)

Method

Drain the beans and add to a food processor along with lemon zest, 3 tbsp lemon juice (reserve 1 tbsp), garlic, tahini, olive oil and salt.
Blend until the texture is creamy. Add a tablespoon of ice-cold water if the texture needs thinning. Taste and adjust seasoning with additional lemon juice, salt, and pepper to taste.
Add dill and mix to incorporate.
To serve, place in a shallow bowl and drizzle olive oil over the top. Spoon some crispy chilli oil into the centre (optional) and garnish with a few sprigs of dill. Serve with fresh veggies, crackers or pita.

Notes

Fresh coriander or rosemary can be substituted for dill. If you don't have Cannellini Beans another white bean such as Butter Beans can be substituted.

The dip will keep in the refrigerator in an airtight container for up to 1 week.

We’ve also made this dip with the addition of 1 tablespoon of white miso which adds another layer of umami and flavour.