White Bean and Lemon Dip
Five minutes, one can, and a better dip than most you can buy.
Recipe Author
Riff Kitchen@riffkitchen
White Bean and Lemon Dip
Five minutes, one can, and a better dip than most you can buy.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · no cook
- 5 min
- servings
- 4
- effort
- Easy
Classic's note
Cannellini beans are softer and creamier than chickpeas, so this blends smooth without tahini or a powerful food processor.
Method
5 steps · tap one to tick it off
Tips
Soak the garlic in the lemon juice. Ten minutes in the juice softens raw garlic's harsh bite, so the clove flavors the dip without burning your tongue.
Blend it longer than you think. Beans need a couple of minutes to turn silky. Scrape down the sides halfway so no whole beans hide under the blade.
Taste it again after chilling. Cold dulls lemon and salt, and the dip thickens. Loosen it with a spoonful of bean liquid and add a squeeze of lemon before serving.
Swaps
No Garlic? A pinch of garlic powder, or a few chives blended in for a milder onion note.
No Olive Oil? Swap a third of it for tahini. Nuttier and creamier, closer to hummus.
Storage
Fridge: 3 to 4 days in a sealed container. Smooth the top and cover it with a thin film of olive oil so it does not dry out.
Freezer: 2 to 3 months for best quality. It thaws slightly grainy; stir hard or blend briefly with a splash of water.
Serving: Serve at room temperature. Stir in a spoonful of water if it has thickened in the fridge.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Classic's note
Cannellini beans are softer and creamier than chickpeas, so this blends smooth without tahini or a powerful food processor.
Instructions
Follow the steps to perfection.
Tips
Soak the garlic in the lemon juice. Ten minutes in the juice softens raw garlic's harsh bite, so the clove flavors the dip without burning your tongue.
Blend it longer than you think. Beans need a couple of minutes to turn silky. Scrape down the sides halfway so no whole beans hide under the blade.
Taste it again after chilling. Cold dulls lemon and salt, and the dip thickens. Loosen it with a spoonful of bean liquid and add a squeeze of lemon before serving.
Swaps
No Garlic? A pinch of garlic powder, or a few chives blended in for a milder onion note.
No Olive Oil? Swap a third of it for tahini. Nuttier and creamier, closer to hummus.
Storage
Fridge: 3 to 4 days in a sealed container. Smooth the top and cover it with a thin film of olive oil so it does not dry out.
Freezer: 2 to 3 months for best quality. It thaws slightly grainy; stir hard or blend briefly with a splash of water.
Serving: Serve at room temperature. Stir in a spoonful of water if it has thickened in the fridge.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix