I’m so pleased to share my new go-to white bean dip with you! This dip is delicious spread thick on a wrap or tortilla—just add some greens and whatever vegetables are kicking around in your fridge, and you have a fast, healthy lunch.
That said, it also likes to be the center of attention (just put it in the middle of a vegetable tray and see what happens). In fact, come Halloween, it even likes to get a little spooky.
This dip is also a great canvas for all kinds of mix-ins: olives, capers, fresh herbs, roasted red peppers…whatever you can think up! Not only is it yummy, though, it’s healthy too: oil-free, gluten-free, soy-free, and vegan. Better yet, it’s a good source of protein, thiamin, manganese, fiber, and folate.
Vegan White Bean Dip
Adapted from Jessica's recipe on CleanGreenSimple.com--thanks, Jessica!
Equipment
Ingredients
- 4½ c no-salt cooked navy or other white beans, drained 3 15-oz cans
- 3 cloves garlic chopped
- 1 tsp onion powder
- 1 tsp cumin
- 5 Tbsp lemon juice you'll need 3-4 lemons to make this much, depending on size
- 1 tsp salt
Instructions
- Combine all ingredients in a food processor. Process, scraping and pulsing as you go, until smooth. Makes about 4½ c dip.
Nutrition
Serving: 0.25cCalories: 66kcalCarbohydrates: 12gProtein: 4gFat: 0.3gSaturated Fat: 0.004gSodium: 130mgPotassium: 186mgFiber: 5gSugar: 0.3gVitamin C: 2mgCalcium: 34mgIron: 1mgMagnesium: 25mg
Tried this recipe?Let us know how it was!
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I'm Lee, an RD thriving on a healthy plant based diet.
You saved us from The Hangries this Xmas Eve when dinner took longer to prepare than expected. Made this delicious dip, omitting garlic (guest allergy) & adding 1 tsp, smoked paprika for gorgeous color & nice taste. Great with cukes & carrots. THANK YOU.