Tahini and white bean dip - is a delicious crowd-pleasing appetiser made with butter beans, tahini, lemon, olive oil, garlic, seasoned with cumin, salt and pepper, topped with fresh chives and parsley. You can serve this tahini and white bean dip with raw vegetables, pita bread or crackers.
Why make this tahini and white bean dip?
This white bean dip recipe is creamy, rich and flavoured with fresh chives and parsley. It is customisable and will be ready in less than 10 minutes; all you have to do is put the ingredients in the food processor except the toppings and blend. This recipe also makes a good side dish with almost anything or as a sandwich spread. Also, this dip recipe is so delicious on top of homemade burgers. The recipe is so simple; it is made with only 7 ingredients (most of which you already have in your cupboard) plus salt and ground black pepper and the toppings, which are optional. Additionally, this white bean dip recipe is vegan, gluten-free and a good source of protein and fibres.
What's in This Tahini And White Bean Dip recipe?
- Butter beans: They are also known as white beans, cannellini beans or navy beans that are a great source of protein and fibre. You will need to use drained and rinsed white beans.
- Garlic: Make sure to use fresh garlic to get the best flavour.
- Tahini: This is the main ingredient for this dip that adds great flavour and texture. It is a paste made using 100% sesame seeds that are mostly used in Mediterranean and Middle Eastern cuisines.
- Salt, pepper and cumin for seasoning.
- Lemons juice: Use fresh lemon juice to get the best out of it.
- Olive oil: I prefer to use extra virgin olive oil plus more to serve.
- Water: Use warm water to loosen the consistency of the mixture.
- Parsley: Use freshly chopped parsley to garnish.
- Chives: Add freshly chopped chives to add more flavour to the dip.
How to Make This Tahini And White Bean Dip?
- In the food processor, add garlic, tahini, butterbeans and lemon juice, mix.
- While mixing, pour in a tiny stream the olive oil followed by the water to loosen the consultancy.
- Add salt, pepper and cumin, stir, then transfer the mixture into a serving bowl.
- Sprinkle the chopped parsley and chives on top, then serve.
How to make this white bean dip recipe from scratch?
- To make this recipe from scratch,
- Buy dry white beans and soak in water overnight.
- Rinse and drain the beans well
- Put the beans in a pot and cover them with cold water.
- Now, bring the mixture to a boil, then lower the heat and simmer the
- beans for 25-30 minutes or until the beans are soft and tender, then follow the recipe instructions.
Top Tips
- To achieve a smooth texture, use a food processor for at least 2-3 minutes. If you don’t have a food processor, blend it in a mixer until you get a smooth texture.
- Taste your dip and adjust salt, pepper and cumin according to your personal preference.
- Remember to add warm water as it gives a smoother texture to the dip. Also, make sure to add just the right amount until you get the desired texture.
- You may use more olive oil or use greek yoghurt instead of tahini if you like. But it is best to add tahini for that extra flavour.
- You can also skip olive oil completely and just use tahini to make this recipe oil-free.
- White beans, in general, are bland, so it is very important to add some spices to make them delicious.
Recipe Variations
- The white bean dip is versatile and can be customized based on how you like it. You can add your favourite spices, sun-dried tomatoes, red pepper, cayenne and a lot more for extra flavour.
- You may use white or black pepper for seasoning.
- You can substitute fresh garlic with garlic powder or roasted garlic.
- You can also add green onions, rosemary, dill or any other fresh or dried herbs of your choice for added flavour.
What are the different types of white beans?
There are four different types of white beans.
- Navy Beans: Also called pea beans, they are small in size, have an oval shape, and cook quickly.
- Cannellini Beans: These beans are very large, have a kidney bean shape and a nutty, earthy flavour.
- Baby Lima Beans: They are small in size and have a buttery texture. They also called Butterbeans.
- Great Northern Beans: They are medium-sized beans, have firm flesh and a nutty flavour.
All of these four types are filled with protein and fibre.
What are the best beans to use in making this dip?
For this white bean dip, my favourite choice is Butterbeans or Cannellini beans; they have a creamy and slightly nutty flavour. They are perfect for dips, salads and soups.
Is this recipe a white bean hummus or just a bean dip?
Well, if you didn't use tahini, I would call it just a white bean dip. However, following the exact recipe and adding tahini makes it a delicious white bean hummus.
Recipe Customisations
You can customise this dip recipe by using the following:
- Some dried herbs such as basil, thyme or paprika
- Sun-dried tomatoes
- Make it hot, and add half a tablespoon of sriracha or some chilli powder
Recipe FAQs
How long can I store tahini and white bean dip?
You can store this dip in an airtight container in a refrigerator for 5 to 7 days.
Can I freeze this white bean dip?
Yes, you can freeze this white bean dip for up to 3 months. Freeze in an airtight container and thaw it at room temperature before using.
Why is my white bean dip dry?
Your white bean dip may be dry because you are not using the right amount of tahini. It adds some depth of flavour and richness to the dip. Or because you didn't use any water or olive oil.
What can I have with this white bean dip?
White bean dip is a variant of hummus. Just like hummus, this dip can also be used as salad dressing, substitute it with pizza sauce, spread it on a sandwich and can be used in a lot more ways; however, you like it.
Why does my white bean dip taste bland?
Make sure to add just the right amount of water, as thinning out the dip will make the dip less flavourful. Also, add enough seasoning and spices to get the best flavour from the dip.
More dip recipes
Recipes you may like
Tahini And White Bean Dip
Ingredients
- 2x400 g butter beans, dried and rinsed
- 1 clove garlic
- ⅓ cup tahini
- ½ tsp cumin
- 1 tsp salt
- ½ tsp ground black pepper
- 1 lemon juice
- 75 ml olive oil, plus etra for drzzile
- 150 ml warm water
- ¼ cup chopped parsley
- ¼ cup chopped chives
Instructions
- In the food processor, add garlic, tahini, butterbeans and lemon juice, mix.
- While mixing, pour in a tiny stream the olive oil followed by the water to loosen the consultancy.
- Add salt, pepper and cumin, stir, then transfer the mixture into a serving bowl.
- Sprinkle the chopped parsley and chives on top, then serve.
Notes
- To achieve a smooth texture, use a food processor for at least 2-3 minutes. If you don’t have a food processor, blend it in a mixer until you get a smooth texture.
- Remember to add warm water as it gives a smoother texture to the dip. Also make sure to add just the right amount until you get the desired texture.
- You may use olive oil instead of tahini for the texture. But it is best to add tahini for that extra flavour.
- You can also skip olive oil completely and just use tahini to make this recipe oil-free.
- White beans, in general, are bland, so it is very important to add some spices to make them delicious.
Nutrition
If you like this recipe and want to save it for later? Add it to your favourite recipe board on Pinterest!
Follow Healthy Life Trainer on Facebook, Twitter, Pinterest and Instagram to keep up-to-date with all new recipes. Also, you can subscribe to my Newsletter to recipe all the latest recipes once published.
So easy and delicious, to me, it is better than hummus as I love butter beans more than chickpeas.