Possibly my most popular recipe on this blog is our household’s default “formula” for hummus, but sometimes a less heavy and/or simpler bean dip is called for. This tasty dip is good any time of year, though if fresh herbs are available, all the better. It’s good on crackers, as a dip for vegetables or as a sandwich spread.

white bean dip
you can put it on a carrot, you can eat it with a spoon . . .

–          2 large scallions, coarsely chopped

–          3 large cloves garlic, coarsely chopped

–          3 Tbsp good-quality olive oil

–          3 cups white beans (navy beans or cannellini work great)

–          ½ cup lemon juice (ideally but not necessarily freshly-squeezed)

–          2 Tbsp tamari (or other high-quality soy sauce)

–          ½ cup chopped parsley (add up to an additional ½ cup parsley or, if available basil)

–          Salt and pepper to taste

1) In a wok or skillet, heat the olive oil on medium-high heat.

2) sauté the scallions and garlic for 2 minutes; remove from heat and set aside to cool.

2) Add the beans to a food processor and process for about 30 seconds.

3) Add the garlic/scallion/oil, the lemon juice, and the tamari and process until smooth.

4) Stir in parsley (unless you don’t like the texture of chopped parsley, in which case you can add in step 3) and add salt and pepper as you deem necessary – it should be pretty durned tasty as-is.


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