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White Bean Dip

White Bean Dip Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 2 small garlic cloves
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cumin
  • Smoked paprika, for serving
  • Chopped fresh parsley, for serving

Method
 

  1. In a food processor, blend the beans, garlic, lemon juice, olive oil, salt, and cumin until smooth, about 1 minute, scraping down the sides as needed.
  2. With the processor running, add cold water 1 tablespoon at a time until the dip is smooth and scoopable, up to 3 tablespoons.
  3. Spoon into a bowl, swirl the top, drizzle with olive oil, and sprinkle with smoked paprika and parsley. Serve immediately.

Notes

The dip will thicken in the fridge, so stir in a splash of water or lemon juice before serving leftovers. If you make it a few hours ahead, hold the paprika and parsley garnish until just before serving so they stay bright.