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A bright, naturally vegan dip with citrus, fresh herbs, and garlic. So easy and perfect for parties, movie night, or game day! Serve with vegetables, pita chips, or toasted bread.
Servings: 6 servings
Calories: 380kcal
Equipment you may need
Ingredients
White Bean Dip
- 2 15-oz. cans cannellini beans - rinsed and drained
- ⅓ cup roasted shelled pistachios - crushed
- ⅓ cup extra virgin olive oil
- 3 cloves garlic
- 3 tablespoon fresh squeezed lemon juice
- ¼ cup italian parsley leaves - chopped
- salt and freshly ground pepper, to taste
- red pepper flakes - optional
Optional Toppings Ideas:
- fresh mint - chopped
- olive oil
- chopped pistachios
- red pepper flakes
- lemon zest
- flaky sea salt
Instructions
- Combine all dip ingredients in the bowl of a food processor, or in a mixing bowl if using a hand blender. Pulse and purée until smooth.
- Transfer to serving bowl and chill until serving. Just before serving, drizzle with olive oil and top with desired toppings.
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Notes
Nutrition: This dip is vegan and gluten free -- just make sure to check the label of the beans you use to make sure that it's labeled gluten-free. I used Bush's Cannelini Beans.
Nutrition
Calories: 380 kcal | Carbohydrates: 54 g | Protein: 21 g | Fat: 10 g | Saturated Fat: 1 g | Sodium: 53 mg | Potassium: 1226 mg | Fiber: 22 g | Sugar: 4 g | Calcium: 128 mg | Iron: 7 mg
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