I love a good white bean dip. This recipe is like a chunkier version of hummus. Cannellini beans, with tahini, garlic, lemon, and a few herbs. It’s the perfect easy dip to throw together on the fly. It has all the flavors of hummus but it’s a chunky cannellini dip. Similar to the earlier chunkier version known as masabacha. Try this white bean dip with sauteed veggies for a great quick, and easy meal.
Quick and Easy White Bean Dip
Cannellini white bean dip is such a quick and easy dip. It comes together in less than 15 minutes. It’s a great dish to have in your back pocket for those nights when you need something quick and easy. With just a few simple ingredients and minimal prep time. Tahini, Beans, garlic, and lemon. Those are the basics that we all usually have around somewhere. You can use just about any white bean too. This white bean dip is essentially an old middle eastern dish called masabasha. Traditionally garbanzo beans are used, but use what you got. Any white bean will work here or even black beans. All the ingredients are simple and versatile enough to be paired with anything.
Masabacha
As I mentioned before, this is usually made from garbanzo beans. Masabacha is like the precursor to hummus. It’s the chunky, rustic alter ego of the smooth dip. I love this version because of how simple and easy it is. No blenders, food processors, or electricity is needed here. It’s refreshing to have a dip similar to hummus but, a little different. The rustic essence of this dip makes it so adaptable. You can make it anywhere, and with any beans you may have in hand. Garbanzo, cannellini beans, butter beans, etc.
More than just cannellini for the White Bean Dip
This White bean dip is perfect to make in bulk, and keep in the fridge. I use it. The fridge is this dip’s best friend because it only gets better with time. You’ll have to make sure you make enough so you have an extra dip for later. Keeping extra cannellini beans in the pantry is easy enough. I like to use this white bean dip just like hummus. Sandwiches, salads, and more. I love to top it with roasted or sauteed veggies. Sauteed zucchini is a perfect idea here.
You have to give this white bean dip a try. It’s great with cannellini beans. Pair it with fresh herbs and tahini, and it’s sure to become your new favorite dip. Cannellini beans, a few other simple ingredients, and just 15 minutes. That’s all you need for this flavor-packed dip. Give it a shot and try it with some sauteed zucchini. I’m sure you’ll love it.
cannellini white bean dip
Ingredients
- 1 can Cannellini beans
- 3 (13g) Garlic clove
- 1& ½ tbsp (20g) Champagne Vinegar
- 1 tbsp & ⅓ tsp (17g) Lemon Juice
- 1/2C (158g) Tahini
- 2 tbsp (3g) Mint leaves
- 1/4C (5g) Parsley leaves
- ¾ tsp (3g) salt
Instructions
- Rinse the cannellini beans under cool water until clean of can juice. Rough chop the parsley and mint. Add everything to a bowl and gently fold until everything is completely combined. If the white bean dip is too thick add a very small amount of water to thin it out. Enjoy!
