This creamy vegan white bean dip is the best because it is so easy to make and healthy! It's gluten free, soy-free, and quick to make.
- 1 (15.5-ounce) can of white beans (Great Northern, Navy or Cannelini beans)- drained and rinsed
- 2 tbsp tahini
- 2 tbsp water
- 2 tbsp olive oil
- 2 cloves garlic
- 1/4 tsp salt
- 2 tbsp fresh dill (chopped)
- 3 tbsp lemon juice
- Add all the ingredients in a food processor and blend until you reach desired consistency.
- Serve immediately or place it in the fridge to cool down.
After blending, place it in the fridge for an hour, it will be cold and get thicker.
Make it a little spicy by adding red pepper.
If the recipe is too thick, add more water.
Always adjust to taste and add more salt if needed!
- Serving Size: 6
- Calories: 125
- Sugar: 0.7g
- Sodium: 121.4mg
- Fat: 7.9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2.9g
- Protein: 4.2g
- Cholesterol: 0mg
Keywords: white bean dip, vegan white bean dip, dairy free white bean dip, white bean spread