Dressings/Dips/Spreads

Cannellini Bean Dip

I’m a big fan of hummus. Like, an I-will-eat-it-with-a-spoon-from-the-container kind of fan. Fresh, homemade hummus is even better (and way cheaper!) and soooo simple to make. So last week, when I needed to make a quick appetizer for a family gathering, I knew what I wanted to make. Unfortunately, I didn’t have any garbanzo beans on hand. But, I did have a can of cannellini beans (white beans). Perfect opportunity to create another (hopefully) delicious recipe!

If you’ve never made your own bean dip before, you’re in for a treat! They are surprisingly simple and quick to make (5 minutes!). And they usually respond very well to substitutions when it comes to adding various spices/herbs–the options are endless!! 

The true test of any recipe lies in the reaction of its testers–before they know it’s your own! And I’m proud to say that this one passed the test. So please enjoy it any way you wish . . . as a dip for veggies, a spread for sandwiches, or–my personal favorite–as its own star on a spoon 😉

 Cannellini Bean Dip

Cannellini Bean Dip

Great dip for vegetables, crackers, etc. Also works well as a spread for sandwiches.
Prep Time 5 minutes
Author Foodbodybliss

Ingredients

  • 1 15 oz can cannellini beans, drained
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp lemon juice
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp kosher salt

Instructions

  1. Add all ingredients to food processor.
  2. Blend until smooth.

Recipe Notes

vegan

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2 Comments

  1. Davya says:

    Is there a difference between using kosher salt and regular table salt? Texture? Flavor?

    1. There’s not much of a difference flavor-wise. However, kosher salt grains are much larger than regular table salt. So, if you were to use table salt in place of the kosher for this (or any) recipe, you might use a bit less (a scant 1/2 tsp).

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