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cannellini bean dip in bowl

Cannellini bean dip

Just five ingredients are needed to make this creamy, delicious vegan cannellini bean dip.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Mediterranean, Vegan
Servings 4
Calories 159 kcal

Equipment

Ingredients
 
 

  • 240 g cannellini beans 1 standard 400g tin
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 lemon juiced
  • Salt to taste
  • 1-3 tablespoons water

To serve

  • Chopped parsley
  • Extra olive oil
  • Pitta breads or crudités

Instructions
 

  • Drain and rinse the tin of cannellini beans.
  • Place in a food processor with 2 tablespoons of tahini, 2 tablespoons olive oil, the juice of a lemon and a pinch of salt.
  • Process until broken down. Stop and scrape the sides down.
  • Continue to process adding water a spoonful at a time until you have your desired consistency.
  • Taste and add more salt if needed.

Notes

  1. Nutritional information is approximate and is intended as a guide only. It does not include the serving suggestions.
  2. Store in an airtight container in the fridge for 2-3 days.

Nutrition

Calories: 159kcalCarbohydrates: 13gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 133mgPotassium: 72mgFiber: 4gSugar: 1gVitamin A: 11IUVitamin C: 15mgCalcium: 54mgIron: 2mg
Keyword cannellini bean dip, white bean dip
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