Description
A creamy and herb-forward white bean dip, perfect for any gathering or as a nutritious snack.
Ingredients
Scale
- 3 cups white beans, cooked and well-drained
- ½ cup chopped parsley (packed)
- ⅓ cup chopped chives (packed)
- 2 garlic cloves
- ¼ cup extra-virgin olive oil
- Juice of half a lemon
- 1–2 teaspoons lemon zest
- 1 teaspoon dried thyme
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 teaspoon onion powder (optional)
- 2 teaspoons fresh rosemary, finely chopped (optional)
- A handful of roasted walnuts (optional)
Instructions
- If using canned beans, drain and rinse them well to reduce sodium.
- Place the white beans, parsley, chives, garlic cloves, olive oil, lemon juice, lemon zest, thyme, salt, pepper, and onion powder into a food processor.
- Pulse for 30 seconds, then blend continuously for 1–2 minutes. Scrape down the sides as needed.
- For a chunkier dip, blend for about 30 seconds total. For a smooth dip, blend 1–2 minutes until silky.
- Add walnuts and pulse a few times to incorporate or mix in finely chopped rosemary to taste.
- Check for seasoning and adjust as needed.
- Enjoy immediately or refrigerate for 1–2 hours to allow flavors to meld.
- Transfer to a serving bowl and garnish as desired.
Notes
Using low-sodium or home-cooked beans reduces sodium substantially.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 9.5g
- Saturated Fat: 1.3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5.5g
- Protein: 8g
- Cholesterol: 0mg