⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

A creamy, bright dip with white beans, tahini, lemon, and fresh dill. Great with pita, crackers, or vegetables.

Ingredients

  • 400 g canned white beans (cannellini), drained and rinsed
  • 0.5 dl tahini
  • 1-2 tsp lemon zest
  • 3-4 tbsp lemon juice
  • 0.5 tsp salt
  • 4 garlic cloves, minced
  • 1 tbsp olive oil (optional)
  • 0.5 dl chopped fresh dill, loosely packed

To serve

  • pita bread, crackers, or chips
  • fresh vegetables (carrots, cucumber, radishes)

Instructions

  1. Blend: Add white beans, tahini, lemon zest, lemon juice (start with less), salt, garlic and olive oil to a food processor or blender.

  2. Process: Blend until creamy, scraping down sides as needed. Blend longer for smoother texture, less for more rustic.

  3. Add herbs: Pulse in chopped dill until combined.

  4. Adjust: Taste and add more lemon for brightness, garlic for zing, salt to taste, or tahini for nuttiness.

  5. Serve: Enjoy immediately or refrigerate to thicken. Garnish with olive oil, lemon zest and fresh dill.

Notes

Herb variations: Try fresh parsley, chives, or basil instead of dill.

Storage: Keeps refrigerated 4-5 days. Not suitable for freezing.

Oil-free: Skip the olive oil for an oil-free version.

Source: Minimalist Baker