Description
A creamy, mild dip made with cannellini beans, tahini, lemon, and olive oil, perfect for snacking or entertaining.
Ingredients
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 1 clove garlic, minced
- 2 tablespoons lemon juice, fresh preferred
- Salt, to taste (start with 1/4 teaspoon)
- 2–4 tablespoons water (or reserved bean liquid), as needed for texture
Instructions
- Drain and rinse the canned cannellini beans to remove excess sodium and canning liquid.
- Combine beans with tahini, lemon juice, minced garlic, olive oil, and salt in a food processor.
- Blend until smooth, streaming in water (or bean liquid) to reach a silky consistency.
- Taste and adjust acidity or salt, then plate and garnish.
Notes
Substitute navy or great northern beans if cannellini aren’t available. For a nut-free version, omit tahini and use Greek yogurt or extra olive oil.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean