This white bean dip (cannellini bean dip) is the dip you make for any occasion especially when time is of the essence and you want something different from hummus.
400gcanned cannellini beans drained substitute with butter beans
1 ½Tablespoonstahinithis is optional but use it if you have one on hand
2TablespoonsExtra virgin olive oil
juice of ½ a lemon
Zest of 1 lemon
1large garlic cloves
Salt and pepper to taste
Instructions
Open the can of beans and empty it in a colander then rinse it under running water. Give a give a good shake to drain excess water or leave to drain completely.
Add the drained cannellini beans to a food processor bowl, add tahini, olive oil, garlic, lemon zest, lemon juice, salt and pepper and blend until smooth. Taste and adjust pepper and salt according to your preference.
Transfer the white bean dip into a serving bowl, drizzle more olive oil on the top then sprinkle with smoked paprika.Serve with veggie sticks, chips or bread.
Notes
How to store Fridge: bean dip stores pretty well in the fridge for up to 5 days, I personally prefer 3 days for optimum freshness. Make sure it is stored in an airtight container.Freezer: portion into small containers for convenience or Ziploc bags and store in the freezer for up to 3 months. Defrost in the fridge overnight to thaw as at when needed.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.