White Bean Dip
Servings: 4 people
- 2 cans (15 ounces each) (480 grams) white beans or 3 cups cooked white beans / you can use Navy beans, Cannellini, Lima, or Great Northern beans
- ¼ cup (60 grams) aquafaba the liquid in a can or the cooking liquid of white beans / substitute water
- ½ cup (120 grams) fat-free Greek yogurt substitute non-dairy Greek-style yogurt
- ¼ cup (60 grams) tahini from 100% hulled sesame seeds, light in color, and of pourable consistency
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt + 2 twists black pepper
- 1 clove garlic optional
- ¼ teaspoon cumin optional
- 1 pinch dill substitute parsley, chives, spring onions
- To a food processor, add ¼ cup aquafaba, 2 cans (15 ounces each) white beans (drained), 2 tablespoons lemon juice, 1 clove garlic (if using), ½ teaspoon salt, and 2 twists black pepper.Blend for 3 minutes.
- Add ½ cup fat-free Greek yogurt, ¼ cup tahini, and ¼ teaspoon cumin (if using). Blend for 2 minutes.
- Add 1 tablespoon extra virgin olive oil, and, if necessary add more water to reach your desired consistency.Blend for 2 more minutes, then taste and adjust for salt before serving in a bowl with 1 pinch dill or other fresh herbs.
Nutrition information is an estimate for 1 large serving of white bean dip out of 4 servings.
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