Ingredients
The following ingredients have 3 Servings
- Two (14 1/2-ounce) cans no-salt-added cannellini beans (drained and rinsed)
- 1/4 cup tahini (sesame paste)
- 1/4 cup store-bought or homemade vegetable broth or water
- 1 tablespoon white balsamic vinegar
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 2 garlic cloves (minced)
- 1/4 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 3 tablespoons cilantro leaves (optional)
- Extra-virgin olive oil (for serving (optional))
- Freshly ground black pepper (for serving (optional))
Instruction
- In a food processor or high speed blender, combine the beans, tahini, vegetable broth or water, vinegar, lemon juice, garlic, cumin, salt, and cilantro, if using. Process until smooth, 1 to 2 minutes. It may be necessary to add another tablespoon or so of broth or water to reach the desired consistency. Cover and refrigerate for at least 30 minutes.
- When you’re ready to serve the white bean dip, simply dump it in a bowl. [Editor’s Note: Or take some inspiration from the ideas listed above the recipe.] If desired, drizzle with a little olive oil and sprinkle with pepper.
