Thanks to the One Part Plant cookbook, I discovered how much I like hummus-type dips with white beans instead of garbanzos. I’ve really been enjoying the White Bean Buffalo Hummus I posted last week, and just tried a new recipe, that’s also REALLY great. Technically, it’s a dip, but I’m using it as a spread instead. It reminds me a lot of Ina Garten’s Herbed Ricotta Bruschette – and without the dairy (yay for me!) I’m really into open faced sandwiches (we can thank my Grandma for that tip), and this spread is PERFECT for that. Enjoy!
White Bean Dill Dip + Spread
makes about 1.5 cups
recipe adapted from Love and Lemons
- 1 ½ cups cooked cannellini beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon warm water
- 2 small garlic cloves
- ½ teaspoon sea salt
- ¼ cup loose packed fresh dill
- your favorite bread, lightly toasted (I like this gluten-free one from Canyon Bakehouse)
In a small food processor, or in a small bowl with an immersion blender, blend together the cannellini beans, olive oil, lemon juice, water, garlic, and salt. Puree until creamy, then add the dill and blend until incorporated. Chill until ready to use.
If using on toast, use about 2 tsp per slice of bread. Spread on warm bread, and top with your favorite veggies. I like thinly sliced cucumbers, radishes, microgreens, and a little pinch of sea salt.