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.
- 4½ c (3 15-oz cans) no-salt cooked navy or other white beans, drained
- 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
- Combine all ingredients in a food processor. Process, scraping and pulsing as you go, until smooth. Makes about 4½ c dip.