Tomato Basil Vegan White Bean Dip
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
16 servings
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Calories
128 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Tomato Basil Vegan White Bean Dip
Description
The Tomato Basil Vegan White Bean Dip combines white beans processed with olive oil infused with garlic, fresh lemon zest and juice, oregano, thyme, salt, and pepper to develop a creamy and herby base. The beans create a hearty texture that is balanced with the brightness of lemon and aromatic herbs. The dip is topped with halved cherry tomatoes and chopped fresh basil tossed in olive oil, adding freshness and a slight tang.
The garlic is softened by warming in olive oil before blending, which mellows its sharpness while maintaining flavor. The dip can be adjusted for creaminess with extra olive oil. It’s served spread in a shallow dish with the tomato-basil mixture on top and finished with paprika and a drizzle of balsamic glaze for optional sweetness.
This dip pairs well with warmed pita bread, pita chips, or assorted fresh vegetables for dipping, providing a plant-based, flavorful option for gatherings. It can be made ahead and refrigerated, with tomatoes and basil added just before serving to preserve their texture.
Nutrition details are approximate and can be adjusted based on ingredient choices.
Ingredients
- 4 cloves garlic (smashed and minced)
- ½ cup extra virgin olive oil plus extra for drizzling
- 2 cans cannellini beans 15 oz each, drained and rinsed
- ¼ tsp lemon zest
- 1 lemon approx. 4 TBSP, juiced
- ½ tsp oregano dried
- 1/8-1/4 tsp thyme or fresh if you have it!, dried
- ¼ tsp salt plus extra to taste
- black pepper to taste
- 1 cup cherry tomato halved
- ¼ cup basil chopped, fresh leaves
- ¼ tsp paprika optional
- 2-3 tsp balsamic glaze is a scrumptious addition to this dip! Love it so!, sweet
Instructions
- To take the bite out of the garlic and amplify the flavor, microwave 4 smashed + minced cloves 1/2 cup of olive oil. You can also sauté them stove-top.
- In a food processor, combine beans, lemon garlic, olive oil, lemon juice, lemon zest, oregano, thyme and pulse until well blended. For an even creamier dip, add some extra EVOO and blend.
- Season with salt and pepper to taste, as well as any additional oregano... let your taste buds be your guide!
- Toss tomatoes and basil in a drizzle of EVOO and toss.
- Spread bean mixture onto a shallow bowl or plate and top with tomatoes and basil.
- Sprinkle with paprika and serve with freshly warmed pita bread, pita chips, and/or assorted veggies for dipping.
Notes
- Prepare the garlic-infused olive oil by warming smashed and minced garlic gently to mellow its sharpness before blending.
- The dip can be made in advance and refrigerated for up to four days; add tomatoes and basil immediately before serving for optimal freshness.
- Serve with warmed pita bread, pita chips, or a variety of fresh vegetables for dipping to complement the creamy texture.
- Adjust seasoning with salt, pepper, and herbs to taste after blending for personalized flavor balance.
- Use a food processor to ensure the beans blend smoothly for a creamy consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Sodium | 40mg | 2% |
| Potassium | 281mg | 6% |
| Fiber | 2g | 8% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 45mg | 5% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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