Jam packed with protein and flavor, this dip recipe is amazing with veggies or pita chips or as a spread on sandwiches.
I can’t get enough of white beans in any capacity, but when you mix them with creamy tahini and garden fresh herbs for a hummus like dip, it’s even harder to pass up a quick bite. I feel like dips are a food group in and of themselves. You’ve got bean dips, salsas, spinach and artichoke dips, and fresh veggie dips. Believe me, I am a love of each one. This, however, is one of my favorite recipes to keep on hand because it’s so versatile and easy to prep.
When I say versatile, I mean it would wow guests as the center of a pretty mezze platter or be a perfect topping on quick salads to take to work. Both of which I’ve used it for. If you make this recipe, I’d love to share it on my stories, so be sure to tag me on Facebook or Instagram!
For this white bean dip, I used my pressure cooker to rehyrdrate dried white beans with several cloves of garlic and a dash of salt. If you meal prep, you can make extra white beans earlier in the week and use them for vegan tuna (simply add celery, kelp powder, salt and pepper!) or even Moroccan dishes like simmered eggplant with herbed beans. But for this dip, simply puree your white beans (aka cannelloni beans) with some of the water remaining from cooking them, along with your tahini, chives, salt, and pepper. If using canned, the liquid from the can will do just fine too. It’s a misconception that those beans need to be drained if making dips. I topped these with some grilled lemon, sesame seeds, chopped chives, and a drizzle of garlic infused olive oil.
One of my favorite ways to eat this creamy goodness is first thing in the morning on homemade soft white toast. This is such a dreamy spread you can use instead of mayo on avocado toast for less fat and more protein. Toast your slice, spread the white bean dip, add avocado, hemp seeds, salt and pepper, a dash of garlic, and some chili powder and your’e ready to tackle the day.
1 cup white beans, dry (2 cups canned or cooked)
3/4 cup cashews dry (1 cup cooked)
5 cups water
4 cloves of garlic
1 tsp garlic
2 tbsp chives
1/2 tsp pepper
1 1/2 tsp salt
2 tbs tahini
In an instant pot or pressure cooker, cook your white beans and cashews with 5 cups of water, 4 cloves of garlic, and 1/2 tsp salt for 20 minutes. If boiling on the stove top, the white beans will take about 40 minutes, but you’ll know when they’re done when they are fork tender. Your cashews will probably come out mushy if you cook them at the same time as your beans because beans take much longer to get to a softer state, but that is totally fine since you’re going to blend them up anyway. I had cooked mine separately as I used the leftovers to make a delicious vegan Alfredo sauce and dill dressing for a salad later in the week, but either way works. You can alternatively use canned white beans, and then just boil your cashews for about 10 minutes until soft, and don’t forget to save some of the water to add some creaminess to your dip.
When these are done cooking, add 2 cups of white beans (plus the cooked garlic cloves) and 1 cup of cashews to your blender or food processor with 1 cup of the liquid left over from cooking. Add in the other 1 tsp salt, tsp pepper, your dried or fresh chives, garlic powder, and tahini. Blend until smooth. If it seems too thick, you can always add in a drizzle of olive oil or more water 1/8 cup at a time until you reach the desired consistency. Happy dipping!