A Happy Accident
This recipe for White Bean Dip started out as baked beans and ended up as a delicious fresh-tasting bean dip.
I was trying to cook beans in my Instant Pot for a baked bean recipe. Since I soaked the beans for about 3 hours before putting them in the Instant Pot, I should have cooked them for less time than recommended in my favorite pressure cooker cookbook, Pressure Perfect.
When my timer went off and steam was released, a peak into my pressure cooker revealed a batch of beans that turned to mush. I never claimed to be an Instant Pot or pressure cooker expert, and there in the pot was the proof. Happy to say no bean explosion on my walls or ceiling, but next time I’ll pay better attention to what I’m doing.
I hated the idea of throwing the beans away–so wasteful. So I started looking for an easy recipe for White Bean Dip.
The best one I found was Giada’s White Bean Dip. I made a batch and then came the tweaking. I added extra garlic, lemon juice, oregano and cumin to her version, and it turned out delicious.
How to Make White Bean Dip
- Place 2 cups of nearly mushed up (overcooked) beans in your food processor bowl (a blender would have worked as well.
- I added the juice of entire lemon and olive oil.
- Next I added extra garlic, fresh parsley, dried oregano and more than a few pinches of cumin (about 1/2 teaspoon). A few shakes of salt and pepper.
- I pulsed the food processor to combine ingredients.
- I then let the food processor fun for a minute or so until the bean mixture was nearly silky smooth.
- I tasted for salt and pepper and added a bit more salt.
- If you want more texture to your dip, just pulse the mixture and check it frequently until it reaches your desired “feel.”
Lighter than Hummus
Several friends complimented the dip when I served it, saying it was light and fresh.
It is definitely lighter than my crowd-pleasing Hummus recipe, and I would say equally as delicious. I think it was the lemon juice and fresh-tasting parsley than made it a star.
White Bean Dip
- 1 15-oz can cannellini or navy beans, drained and rinsed (or 2 cups cooked white beans of choice)
- 1 lemon, juiced
- 1/3 cup olive oil
- 2-3 cloves garlic
- 1/4 cup loosely packed fresh Italian parsley leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- PLACE beans, garlic, lemon juice, olive oil, parsley, dried oregano, and cumin in the work bowl of a food processor.
- PULSE mixture until well combined.
- SERVE at room temperature with mini pita bread or crackers of choice.