Description
A creamy white bean dip with garlic, lemon, and herbs, perfect for spreading or scooping with crackers and vegetables.
Ingredients
Scale
- 3 cups white beans, cooked, rinsed 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
- ¼ teaspoon black pepper
- 1 teaspoon onion powder (optional)
- 2 teaspoons fresh rosemary, minced (optional)
- A handful of roasted walnuts (optional)
Instructions
- Drain and rinse canned beans thoroughly; chop parsley and chives; zest and juice the lemon; mince rosemary if using.
- In a food processor or blender, add the beans, parsley, chives, garlic, 2–3 tablespoons olive oil, lemon juice, lemon zest, dried thyme, salt, pepper, and onion powder (if using).
- Pulse and then puree for 1–2 minutes, scraping down the sides as needed. For a chunkier dip, blend about 30 seconds. For a smoother dip, blend 2–3 minutes until silky.
- If using walnuts, add them and pulse a few times to incorporate—do not fully blend if you want bits for texture.
- Taste and adjust: add more salt, lemon juice, zest, or garlic as preferred. Add remaining olive oil for desired richness.
- Transfer to a serving bowl and enjoy immediately, or refrigerate for 1–2 hours to let flavors meld.
Notes
Store in a covered container in the refrigerator for up to 5 days. If dip is too thick, loosen with 1–2 tablespoons of water or additional lemon juice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 145
- Sugar: 1.2g
- Sodium: 150mg
- Fat: 7.4g
- Saturated Fat: 1.0g
- Unsaturated Fat: 6.4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4.1g
- Protein: 5.6g
- Cholesterol: 0mg