My go-to warm weather recipes are salads, smoothies and dips. This white bean dip with herbs is my current favorite. This dip is light, fresh, yet creamy, and it can be served with so many (warm weather proof) recipes and foods.
One thing I know for sure is that if you are looking for a light and fresh dip and hummus is a bit too heavy for you, you will love this white bean dip! It’s so versatile. Serve it on a cracker or on flatbread, dip it with raw veggies, or use it as a spread in a wrap or on bread. You can even use this as a salad dressing (add extra lemon juice for a thinner consistency).
Just like with smoothies this dip is a great way to sneak in some nutrients during hot days. I love to add a good amount of parsley to this dip along with garlic, and a superfood powder. Who says you can only use superfood powders in a smoothie, right?
Once you try this you will always want to sneak in those extra nutrients to your dips.
INGREDIENTS FOR NO-OIL WHITE BEAN DIP
Beans are such an amazing ingredient. I love it for the health promoting benefits, but also because it makes any dip so irresistibly creamy! Without oil and just a few basic ingredients this dip is super silky smooth.
For this white bean recipe you will need:
- White Beans: For this recipe you can use any white beans you have in your kitchen cupboard. The softer the white beans are the easier it is to blend and the silkier the dip will be. I am using organic salt-free white beans from a glass jar (very well rinsed under running water).
- Tahini: this dip is nothing without a good runt tahini. A dry tahini will not give you the same results and flavor so make sure your tahini is runny. Also here, tahini is not only added to make this dip smooth and delicious, but it’s also a plant-based protein and it contains some healthy fats.
- Garlic: garlic is optional is this recipe but it give this dip so much flavor and it adds a nice balancing elements to all other flavors with a nice little punch.
- Herbs: for this white bean dip you can use any (soft) herb that you like. I love parsley and added a good amount of that to this recipe to keep it light and fresh. But feel free to use a mixture of for example cilantro and parsley or basil, dill, mint or oregano. This is totally up to you and a nice way to experiment with this recipe.
- Lemon Juice: an acid ingredient such as lemon juice will balance out all flavors and add freshness to the beans. Keeping the dip fresh and light is key for this recipe!
- Green Superfood Powder: this dip is the perfect way to sneak in some extra nutrient and I love to do that with a superfood powder.
WHAT IS A GREEN SUPERFOOD POWDER?
Smoothies and dips are a great way to add a superfood powder. You get all the extra nutrients with basically the same taste. You could keep it simple and only add wheatgrass powder for example (although that might be too bitter for this recipe), but why not add more? The green superfood powder by Vitals is great for this recipe. It contains various types of vegetables, fruits, mushrooms, sprouts, greens and enzymes.
WHY ADDING A SUPERFOOD POWDER TO A DIP
- With ½ to 1 scoop of a good superfood powder you pump up the health promoting benefits of a simple white bean dip.
- The superfood powder by Vitals contains a huge variety of ingredients.
- It keeps a recipe simple, yet nourishing.
VITALS TRUE SUPERFOOD MIX
The ”True Superfood” powder from Vitals contains for example spirulina, wheat grass juice, barley grass juice, chlorella, nettle, apple, acerola extract, blueberry, cranberry, carrot, beet, tomato, parsley, spinach, kale, green cabbage, kale sprouts, broccoli sprouts, reishi mycelia, shiitake mycelia, cordyceps mycelia, maitake mycelia, cauliflower sprouts, and enzymes such as amylase, cellulase, protease, bromelain, lactase and papain. You can read more about this Vitals product here (in Dutch).
HOW TO MAKE WHITE BEAN DIP WITH HERBS
To make the best bean spread ever, all you have to do is make sure all flavors are balanced and match your taste.
Do you like a good punch in a dip? Then add more garlic.
For a super creamy dip, go for very soft white beans and preferably cook them yourself.
If you like a fresh dip, then consider adding more lemon juice and maybe a few mint leaves.
Once you know your preferences, it’s simple. Add all ingredients to a food processor and quickly pulse blend until the herbs and beans are roughly chopped.
Once the herbs and beans are broken down, keep on blending until silky smooth while adding in the liquids. Give it time to blend to whip air into the dip.
Serve with additional fresh herbs and or nuts and seeds, such as hemp seeds.
HOW TO SERVE VEGAN WHITE BEAN DIP
You can serve this White Bean Dip with Herbs in so many ways! Here are a few suggestions:
- As a dip for crackers and raw or grilled veggies
- Spread over sandwiches, wraps, rice cakes, or bread
- Serve as hummus
- Bring to a BBQ or any other get together (it goes so well will with so many other (vegan) dishes)
- Add a good amount to a ‘’buddha bowl’’ or a pasta salad
- With some extra lemon juice this dip can be thinned out and served as a salad dressing (I do this all the time!)
This white bean dip is absolutely one you will want to make over and over again. Although, I consider this a light ”hummus-like” recipe for hot days I will probably also make these on other days when I want to change things up and skip the chickpeas for once.
NO-OIL WHITE BEAN DIP
My tip for this no-oil white bean dip is to serve it fresh, slightly cooled. The longer you will keep this dip in the fridge the more thick it will become. Which is totally fine. You can thin it out with some lemon juice or water if that bothers you.
Leftover are good in a sealed container in the fridge for up to 5 days.
I hope you will give this White Bean Dip with Herbs a try and add a superfood powder too. If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @thegreencreator and #thegreencreator. Your creations make my day!
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This creamy white bean dip with herbs is light, oil-free, delicious and full with flavor. The tahini and herbs make this white bean dip nutritious and irresistible. With only a few basic ingredients you can make this oil-free dip too!
- 1 bunch of parsley, thick stems discarded
- 1/2 tsp dried basil
- 1/2 tsp dried dill
- 1 large clove of garlic
- Juice of 1 lime or lemon (~2 tablespoons/ 1 fl oz)
- 1/4 teaspoon sea salt
- 240 grams can of Navy or Cannellini beans, drained and rinsed*
- 1/4 cup (~65 gr) runny tahini
- 1/4 cup water
- 1/2 scoop superfood powder
Blend: Add the beans, parsley, dried basil, dried dill, garlic, lemon juice, green superfood powder and salt to a food processor with the S-blade attached.
Process for 30 seconds, until the herbs and beans are roughly chopped. Stop every 10-15 seconds to scrape down the sides of the machine with a spatula.
Blend again and pour the tahini over the beans, then blend. Slowly add the water too. Add more water if you want a thinner dip.
Serve: make sure the dip is balanced enough in terms of flavor. Taste the white bean dip and add any salt or lemon juice to taste, if necessary. Transfer the dip to a serving bowl and top with additional fresh herbs and/or nuts/seeds.
Store: this dip can be kept in an airtight container in the fridge for up to 5 days. The dip will thicken once refrigerated, but can be thinned out with a bit of lemon juice or water.
- Beans: 1 bowl of beans is roughly 1 ¼ cups of cooked beans, if you decide to cook your own beans at home and skip the glass jars
- Substitutions: feel free to mix or replace the herbs for any other tender herb. A mixture of for example cilantro and parsley or basil, dill, mint or oregano. This is totally up to you and a nice way to experiment with this recipe.
Keywords: appetizer, bean, dip, white beans, plant-based, oil-free, gluten-free, hummus, tahini, vegan