This white bean dip is indeed irresistible!
When I created this vegan white bean dip, I wanted something different than traditional hummus.
And, I wanted something different than all the hummus and bean dip recipes that I have created over these past two decades of creating vegan recipes.
Now, I know a thing or two about making different hummus recipes.
In eat, drink & be vegan I had an entire chapter devoted to just hummus. Over the years, these are some of the hummus flavors I’ve created:
Traditional Hummus
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)
Pumpkincredible Hummus
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.
Yep, black salt (kala namak). The same salt (actually pink in color) that gives vegan omelets and scrambles that ‘eggy’ aroma.
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
Ingredients
- 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
Instructions
- 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.
Ola says
Omg. I’ve just made it. I cant believe how different the flavour is. Its absolutely delicious.
Dreena Burton says
Hi Ola, I’m delighted you tried it! And thanks so much for popping back to leave a glowing review, very appreciated!
Janice Dorn says
I just made this dip for the first time for a family get-together and it was so good! The black salt is key. I did not need to add any extra salt after that. I served it with fresh vegetables (red pepper strips, broccoli florets and carrot sticks) and everyone enjoyed it. Thank you for creating such delicious recipes.
Dreena Burton says
Hi Janice, thanks for the great review! The black salt really is everything in this dip. I’m happy it was enjoyed by all.
Kristy says
Holy smoke that’s AWESOME!!! Just sampled the dip and might never be satisfied with traditional hummus ever again. Thank you!
(I had to sub bottled lemon juice due to a lack of fresh lemons and I didn’t add the optional regular salt…just used the black salt).
Dreena Burton says
Amazing to read! Thank you, Kristy, for popping back to share a review for everyone else to read. And for the 5-stars. -Dreena
Darlene says
Dreena I just made this for a quick lunch. Soooo good. It’s nice to have a dip without chickpeas for variety. Thanks for the recipe! Will be on regular rotation at my house.
Dreena Burton says
Just delighted to read this, thanks Darlene!
Suzi says
Can I use dried seaweed in place of the salt. ? I have to order it online. Thankyou !
Dreena Burton says
Hi Suzi, I wouldn’t sub in seaweed here, the flavor profile is quite different and I don’t think it will match well with the nutritional yeast and other flavors.
Molly Clark says
The black salt really is key! I use this white bean dip as a sandwich filling and keep the some of the beans in mashed for more texture. It is soooo good! First discovered it in your cookbook. So happy to see that it’s on your website now, too.
Molly Clark says
Unmashed that is. 🙂
Dreena Burton says
Also, that’s such a great idea!
Dreena Burton says
And you inspired me to post this one, Molly! The black salt makes all the difference in this dip, I agree. Thanks for the note.
Michelle says
This looks so good and something different than the traditional hummus. Can’t wait to give it a try!
Dreena Burton says
Awesome! I’m glad you’re excited to try it, Michelle. Please let us know how you enjoyed it.