Description
Ultra-creamy, bright, and savory—this no-cook dip is fresh, zesty, and protein-packed.
Ingredients
Scale
- 1 can (15 oz) canned white beans (cannellini or navy), drained
- 1 head roasted garlic
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon ground cumin (optional)
- Fresh parsley (chopped) for garnish
Instructions
- Add white beans, roasted garlic, lemon juice, and olive oil to a food processor.
- Blend until smooth and creamy, scraping sides as needed.
- Add lemon zest, salt, pepper, and cumin if using.
- Blend again until silky and well combined.
- Taste and adjust seasoning or acidity.
- Spoon into a serving bowl and swirl the top.
- Finish with olive oil drizzle, cracked pepper, and parsley.
Notes
- This dip can be served with pita chips, fresh vegetables, or spread on sandwiches.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: No-cook
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg