Vegan White Bean Basil Dip
Our garden is STOCKED with fresh basil and fresh parsley and I have been having a blast whipping up new and exciting dips for the boys and I to enjoy! This one is packed with basil, white beans, lemon and garlic. How delicious does that sound?
I love using cannellini beans for this specific dip because they are so moist and lovely to blend, but you can also use garbanzo beans and great northern white beans. My recommendation is to cook the garbanzo beans at home for dips because you have the full power to cook them a bit longer to soften them up a bit more! I love to use my instant pot and I will soak them first and then pressure cook them for 12 minutes. Once finished, they are at the perfect tenderness to blend into a delicious oil-free dip.
Tahini is optional but I do recommend using at least a tbsp of it. I love the earthy taste of tahini, so I will usually add more as the processor is mixing the dip together. It is all up to you!
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What you will need for this Vegan White Bean Basil Dip:
Vegan White Bean Basil Dip
- Food Processor
- 2 cans white beans I chose to use cannellini beans
- 1 handful fresh basil stems removed. I use a big handful!
- 2 garlic cloves peeled and pressed
- 2 tbsp lemon juice About 1/2 a lemon
- 1 tbsp tahini Feel Free to use more!
- 1/2 tsp sea salt
- 1/4 tsp onion powder
- Place all of the ingredients into a food processor and process until smooth. Taste test and adjust to your desired preference. Enjoy with carrots, cucumber, celery, or even rice cakes!
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