Description
A creamy, bright, and herbaceous white bean dip, perfect for gatherings or quick snacks.
Ingredients
Scale
- 3 cups white beans, cooked, rinsed and well-drained (approximately two 15-ounce cans)
- ½ cup chopped parsley (packed)
- ⅓ cup chopped chives (packed)
- 2 garlic cloves (adjust to taste)
- ¼ cup extra-virgin olive oil
- Juice of half a lemon (start with less, adjust to taste)
- 1–2 tsp lemon zest (start with 1 tsp)
- 1 tsp dried thyme
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 tsp onion powder (optional)
- 2 tsp fresh rosemary, finely chopped (optional; start with 1 tsp)
- A handful of roasted walnuts (optional — for texture and nuttiness)
Instructions
- If using canned beans, drain and rinse thoroughly under cold water. Drain well. Chop parsley, chives, and any optional herbs.
- Place the beans, parsley, chives, garlic, olive oil, lemon juice, lemon zest, dried thyme, salt, black pepper, and optional onion powder and rosemary into a food processor.
- Pulse for several bursts, then puree for 1–2 minutes, scraping down the sides as needed. For a chunkier dip, blend for 30 seconds total; for a smooth dip, blend longer.
- Optionally, add the roasted walnuts and pulse a few times until incorporated but still a bit chunky.
- Taste and adjust seasoning as needed. If too thick, add olive oil or water gradually.
- Enjoy immediately or refrigerate for 1–2 hours to let flavors meld.
Notes
Avoid over-pureeing for desired texture. Use fresh lemon zest for brightness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2-3 tablespoons
- Calories: 145
- Sugar: 0g
- Sodium: 150mg
- Fat: 7.1g
- Saturated Fat: 0.9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4.1g
- Protein: 5.6g
- Cholesterol: 0mg