Vegan White Bean Dip
This luscious spread uses no added fat. The sundried tomatoes give it a wonderful smoky flavor and add the cancer-fighting antioxidant lycopene. Spread it on low-fat crusty bread or use it as a dip for baked pita chips. Recipe from Physicians Committee for Responsible Medicine.
Servings: 4 servings
Calories: 148kcal
Ingredients
- 6 sundried tomatoes not packed in oil
- 1 cup boiling water
- 1-1/2 cups great Northern beans cooked or canned
- 1 teaspoon rosemary finely chopped or dried
- 1 teaspoon lemon juice
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon dried sage
- 1/2 cup veggie broth or water optional
Instructions
- Place the sundried tomatoes in a heatproof bowl and pour the boiling water over them. Let soak until softened, about 10 minutes. Drain, thinly slice, and set aside.
- Cook your own beans from scratch in your InstantPot or use canned beans that have been drained and rinsed. The recipe calls for great northern beans, but you could also try white cannellini beans or navy beans.
- Add the cooked beans, rosemary, lemon juice, garlic, salt, and sage in a blender or food processor and blend until smooth. If desired, add the veggie broth or water to achieve the consistency you like.
- Combine beans, rosemary, lemon juice, garlic, salt, and sage in a blender or food processor and blend until smooth. If desired, add the veggie broth or water to achieve the consistency you like.
- Stir in the diced sundried tomatoes. Taste and add more salt or lemon juice if needed.
- Serve on crusty bread or baked pita chips. Store in a covered container in the refrigerator.
Video
Notes
Tips & Suggestions:
Beans- The recipe calls for great northern beans, but you could also try white cannellini beans or navy beans. Chickpeas are white but are not a good substitute in this recipe because they don't get as creamy.
Sun-Dried tomatoes- Many brands of sun-dried tomatoes do have oil, but there is an oil-free brand that can be ordered online. That's where I get mine.
Storage- Store in an airtight container in the refrigerator for up to 3-5 days. I haven't tried freezing it, but it should do fine in the freezer for about 2-3 months.
Nutrition
Calories: 148kcal | Carbohydrates: 20g | Protein: 8g | Fat: 5g | Fiber: 6g | Sugar: 3g