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.

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  • 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)


  1. Blend ingredients in a blender or food processor until smooth
  2. Enjoy on toast, pita, in sandwiches or wraps, or use it as a dip for vegetables


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