Creamy Cannellini Bean Dip
This creamy cannellini bean dip takes 5 minutes and blends garlic, lemon, and olive oil: no tahini needed! Serve it with pita, crackers, or crunchy veggies.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 8 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free, Mediterranean Diet, Vegan, Vegetarian
Ingredients
Scale
- 2 small garlic cloves
- 3 tablespoons lemon juice (juice of 1 large lemon)
- 2 15-ounce cans cannellini beans, drained with liquid reserved
- ⅓ cup olive oil
- 1/4 teaspoon cumin (or more to taste)
- ¾ teaspoon kosher salt
- Freshly ground black pepper, if desired
- ¼ cup basil pesto, optional
Instructions
- Chop the garlic: Add the garlic cloves to the bowl of a food processor and process until finely chopped, scraping down the sides as needed.
- Blend the dip: Add the lemon juice, cannellini beans, olive oil, cumin, kosher salt, black pepper, and 1 tablespoon reserved bean liquid. Blend for 1 to 2 minutes, until the dip is very smooth and creamy. Scrape down the sides of the bowl once or twice as you go.
- Taste and serve: Taste and adjust the salt, lemon juice, and pepper as desired (if making without the pesto, you can increase the cumin up to 1 teaspoon if you like). If using the basil pesto, pulse it in until just combined or swirl it over the top of the dip before serving. Serve with bread, pita, crackers, or vegetables.
Find it online: https://www.acouplecooks.com/cannellini-bean-dip/