Last week I made a big batch of white beans to use in a white bean cassoulet. I had a lot of leftovers, so after trying to decide between making white bean brownies and a white bean dip, I opted for the dip, as I really didn’t feel like taking the time for a baking project—or the cleanup.
This came together very quickly and was delicious, especially when spread on some sprouted grain toast and topped with sautéed mushrooms.
- 2 cups (cooked) or 1 15-oz can white beans
- ~1.3 cup tahini
- the juice of half a lemon
- 1 tbsp olive oil
- 1 clove garlic
- salt and pepper to taste
- 1/2 tsp paprika (optional)
- 2-3 drops liquid smoke (optional but delicious)
- Blend ingredients in a blender or food processor until smooth
- Enjoy on toast, pita, in sandwiches or wraps, or use it as a dip for vegetables