Cannellini beans and bunches of cilantro make a super creamy dip that pairs well with your favorite vegetables and chips. These can be made in under 10 minutes using canned beans, making them perfect for a quick appetizer.
Ingredients
Cannellini/white beans: Dried and canned both work—see recipe. You can also use other types of beans as well.
Cilantro: This dip uses 3 cups of lightly-packed cilantro. Adjust based on your tastes, and feel free to add other herbs as well.
Garlic: It doesn’t taste super-garlicky, especially if you let the garlic sit in the lemon juice for a bit. Use as much garlic as you’d like.
Lemon juice: Lime juice would work too.
Cumin powder: optional but tasty!
Salt: If you used canned beans with salt, make sure to start with a little bit and add more to taste.
Recipe by FionaCourse: Sides, AppetizersDifficulty: Easy
Servings
6
servings
Prep time
5
minutes
Cooking time
40
minutes
Ingredients
250g (2¼ cup) dried cannelini beans or 1½ 15-oz cans
100g (3 cups, lightly packed) cilantro
4-5 cloves garlic
juice of 1 medium lemon
1 tsp cumin powder
1 tsp salt or more to taste
Directions
If using dried beans, soak them overnight. The next day, simmer them in a pot for 45 minutes (or until soft) with a bay leaf and a big pinch of salt.
Roughly chop the cilantro, smash and peel the garlic, and add them to a bowl of a food processor along with the lemon juice and cumin powder.
Pulse the garlic, cilantro, and lemon juice a couple times. Add the cooked beans and blend until mostly smooth. Add a couple tablespoons of bean cooking liquid, water, or broth to help the beans process if needed. Salt to taste at the end.
Serve with your favorite vegetables and chips or use as a spread on sandwiches!
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