Lemon and Herb White Bean Dip
User Reviews
4.9
48 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
5 (1/4-cup servings)
-
Calories
192 kcal
-
Course
Condiments
-
Cuisine
Mediterranean, Middle Eastern, Vegan
Lemon and Herb White Bean Dip
Report
A zesty, herby, lemony dip made with white beans! A protein- and fiber-rich dip or snack made with just 7 wholesome ingredients in 10 minutes. Perfect for spring (or any time!).
Share:
Ingredients
- 1 (15-oz) can white beans (drained and rinsed // we like cannellini)
- 1/4 cup Tahini (see our favorite tahinis in our Tahini Review!)
- 1-2 tsp lemon zest
- 3-4 Tbsp lemon juice
- 1/2 tsp sea salt
- 4 cloves garlic, pressed or minced (reduce slightly if you’re not a garlic lover)
- 1 Tbsp extra virgin olive oil (if oil-free, omit)
- 1/4 cup chopped fresh dill, loosely packed (or sub other herbs of choice)
FOR SERVING optional
- Pita bread or chips (or crackers // gluten-free as needed)
- Fresh or roasted veggies (e.g. carrots, radish, cucumber, beets)
Instructions
- To a food processor (or high-speed blender) add drained, rinsed white beans along with tahini, lemon zest and lemon juice (starting with lesser amounts of both), salt, garlic, and olive oil (reserve herbs for later).
- Blend until creamy, scraping down sides as needed — about 1 minute. If you prefer more texture, blend for less time. If you prefer silky smooth dip, blend for longer.
- Add chopped dill (or other herbs) and pulse again to combine.
- Taste and adjust flavor as needed, adding more garlic for zing, lemon zest or juice for brightness or acidity, salt to taste, olive oil for creaminess / floral notes, dill for more herbal notes, or tahini for nuttiness. We like pretty bold flavors, so we added the additional lemon zest and juice and a pinch more salt.
- Enjoy immediately, or refrigerate to chill, which allows the dip to thicken. Option to garnish with additional drizzle of olive oil, lemon zest, and fresh dill for serving. Serve with pita bread or chips, flatbread, crackers, or vegetables of choice.
- Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.
Notes
- *Recipe as written makes ~1 ¼ cups dip.*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Information
Show Details
Serving
1quarter-cup serving
Calories
192
(10%)
Carbohydrates
13.8g
(5%)
Protein
6.9g
(14%)
Fat
13.2g
(20%)
Saturated Fat
1.8g
(9%)
Polyunsaturated Fat
4.2g
Monounsaturated Fat
6.1g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
267mg
(11%)
Potassium
234mg
(7%)
Fiber
4.8g
(19%)
Sugar
1.1g
(2%)
Vitamin A
44.4IU
(1%)
Vitamin C
7mg
(8%)
Calcium
39.8mg
(4%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 5(1/4-cup servings)
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1quarter-cup serving | |
| Calories | 192 | 10% |
| Carbohydrates | 13.8g | 5% |
| Protein | 6.9g | 14% |
| Fat | 13.2g | 20% |
| Saturated Fat | 1.8g | 9% |
| Polyunsaturated Fat | 4.2g | 25% |
| Monounsaturated Fat | 6.1g | 31% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 267mg | 11% |
| Potassium | 234mg | 5% |
| Fiber | 4.8g | 19% |
| Sugar | 1.1g | 2% |
| Vitamin A | 44.4IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 39.8mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
Other Recipes
You'll Also Love
Zingy Vegan Avocado Dressing (or Dip) - dairy free, low carb and AIP
Vegan, Keto, AIP
5.0
(21 reviews)
