White Bean Dip
June 26, 2016
This vegan white bean dip is really easy and delicious. Just blend, chill, and serve with crackers, veggie sticks, or slather on sandwiches and wraps.
This zesty white bean dip is really easy and delicious. Just blend, chill, and serve with crackers, veggie sticks, or slather it on sandwiches and wraps. This white bean dip is dairy-free, and loaded with fresh flavor.
Many of you emailed me asking about the KitchenAid® Pro Line® Series blender since I announced my partnership with them. As I mentioned, it was a huge move, and one I thought about for a year. I also used their new blender extensively to make sure I was making the right decision.
To answer your questions:
Yes, I really love it.
Yes, it really is the most powerful machine available and is better than any other high-speed blender,
Yes, it’s the best blender I’ve ever used.
I own almost every blender on the market. My team and I test all of the recipes extensively to ensure they are accessible to people all over the world blending with all kinds of different machines.
For my personal use, I always want to be using the best blender in the world.
And, that is now the KitchenAid® Pro Line® Series blender.
White Bean Dip
This easy vegan white bean dip is really easy and delicious. Just blend, chill, and serve with crackers, veggie sticks, or slather on sandwiches and wraps.
- 1 tablespoon extra-virgin olive oil
- 1 cup (150g) diced yellow onion
- 1/4 cup (60ml) vegetable broth
- 1 (15oz/425g) can cannellini beans, drained and rinsed (1 1/3 cups)
- 1/4 cup raw unsalted cashews, soaked
- 2 tablespoons nutritional yeast
- 1 tablespoon tahini
- 4 teaspoons fresh lemon juice
- 2 teaspoons minced garlic (2 cloves)
- 3/4 teaspoon Celtic sea salt, plus more to taste
- 1/4 teaspoon sweet paprika
- Pinch of cayenne pepper
- 1 tablespoon finely chopped flat leaf parsley, to serve
- 1 tablespoon finely chopped chives, to serve
- In a small skillet over medium heat, sauté the olive oil and onion for about 5 minutes, until soft and translucent. Allow to cool slightly.
- Throw the broth, nutritional yeast, lemon juice, tahini, garlic, beans, cashews, salt, paprika, cayenne, and cooked onions into your KitchenAid® Pro Line® Series blender, and blast on high for 30 to 60 seconds, until smooth and creamy. Tweak the salt to taste.
- Transfer to a bowl, and stir through the parsley and chives.
- Serve with veggie sticks, crackers, tortilla chips, or slather on sandwiches or wraps. The dip will keep in the fridge in a sealed container for about 5 days.