This white bean dip is indeed irresistible!
When I created this vegan white bean dip, I wanted something different than traditional hummus.
Now, I know a thing or two about making different hummus recipes.
Sun-dried Tomato and Olive Hummus (ed&bv)
White Bean Hummus with Fresh Basil and Thyme
Peanut Sesame Hummus
2-Bean Chipotle Lime Hummus (ed&bv)
Roasted Red Pepper Almond Hummus (ed&bv)
Artichoke and White Bean Dip
Grilled Onion Hummus with Hemp Seeds (in LTEV)
White Bean Pesto Spread (in LTEV)
Smoky Sweet Potato Hummus
Curried HummusChocolate Hummus (and if you pre-ordered DKK or picked up a copy last week, you have that recipe in the bonus ebook!)
And even more. So many hummus recipes!
As I’ve talked about many times, homemade bean dips and hummus taste so much better than store-bought. And while we all enjoy having the convenience of premade hummus, it’s hard to go back to store-bought once you’ve tried homemade hummus – and experimented with your own variations.
White Bean Dip: The Key Ingredients
This irresistible white bean dip recipe is not quite a hummus. In fact, many of the recipes I’ve mentioned above are not considered hummus by definition.
I’ve had people get quite upset that I term some recipes “hummus” when they are seasoned differently from classic hummus and have beans other than chickpeas.
So today, let’s just call this a bean dip. 😉
But it’s a very tasty bean dip. Guys, there is something very irresistible about this dip. It’s the combination of the creamy white beans with lemon juice, a touch of nooch, and the black salt.
I don’t normally add black salt to bean dips, and I’m telling you… in this recipe, it works SO well.
This is a recipe I created for the Diabetes Cookbook, and when my friend Molly told me how much she was loving it, I decided to post for you all.
This dip uses mostly common plant-based ingredients, including white beans, miso, nutritional yeast, and lemon juice. The only item you might not have in your pantry is the black salt.
So, pick some up and get going with this recipe. And, get ready to double or triple your batch!
Let me know how you enjoy this recipe. x Dreena
- 1 can 15 ounces white beans, rinsed and drained
- 2 tablespoons lemon juice
- 2 teaspoons miso
- 1/2 teaspoon black salt
- 1/4 teaspoon sea salt optional, season to taste after adding black salt
- 1 tablespoon tahini
- 1 tablespoon nutritional yeast
- 1 clove garlic or to taste
- 1 ⁄4 teaspoon pure maple syrup optional
- 1 –11⁄2 tablespoons water
- In a small food processor or high-powered blender, combine the beans, lemon juice, miso, sea salt, black salt, tahini, yeast, garlic, syrup (if using), and 1 tablespoon of the water. Puree, adding the additional 1⁄2 tablespoon water if needed. (Just don’t add too much; the dip should be thick.) Taste, and season with extra lemon, salt, or garlic, if desired.