Here’s a favorite vegan appetizer that never fails to please — a tasty white bean dip that you can embellish as suggested in the recipe, or keep smooth and simple.
Similar to white bean hummus, this bean dip is a great appetizer that goes well with bruschetta, fresh breads, pita, olives, and/or raw vegetables of your choice.
What sets this apart from hummus is that there’s no tahini, but there’s large onion that’s well sautéed and added to the mix before it’s smoothly processed — it adds a lot of flavor!
This makes about 2 cups, or roughly 8 servings as an appetizer.
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 15-ounce can cannellini or great northern beans, drained and rinsed
- Juice of 1/2 lemon to 1 lemon, to taste
- Salt and freshly ground pepper to taste
- 1/3 cup sun-dried tomatoes, cut into strips
- 1/3 cup fresh parsley or cilantro leaves
- 1/3 cup pitted cured black olives
- Extra virgin olive oil for garnish
- Heat the oil in a skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is just beginning to brown.
- Combine the onion mixture with the beans (set aside about 1/4 cup, if you’d like), and lemon juice in a food processor and process until completely smooth. Drizzle in 2 to 4 tablespoons of water, as needed to loosen the consistency. Stop and scrape down the sides as needed.
- If you’d like, add the sun-dried tomatoes, parsley, and/or olives to the food processor and pulse on and off until finely chopped into the pureed beans. Don’t over-process! Season to taste with salt and pepper.
- Pat into an attractive shallow crock to serve. If you’d like, make a swirl over the top of the dip and drizzle in some olive oil. Top with reserved beans, if you set some aside.
- Serve at once with accompaniments suggested in the headnote.
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See lots more tasty vegan appetizers and snacks.