Thanks to Living Lou for this fantastic recipe!
White Bean Dip with Thyme and Coriander
For me, a homemade dip is a little luxurious. Store bought dips are such a convenience (and they are quite delicious too), that making your own often just doesn’t make sense. But when you have time and want to add a little luxury to your everyday, making elevated homemade snacks is one of the best things you can do.
This creamy white bean dip is definitely something special! With subtle floral notes from fresh thyme and a hint of ground coriander, this dip is addictive and you’ll keep going back for more scoops. Inspired by Mediterranean flavours, this dip leans on dip classics like tahini, garlic and lemon juice found in homemade hummus, but uses creamy Ontario white kidney beans for the base.
Prep: 10 minutes
1 19oz can white kidney beans, drained and rinsed
¼ cup tahini
2 tbsp lemon juice
1 clove garlic, grated
2 tsp fresh thyme leaves
1 tsp salt
¼ cup olive oil
- In a food processor, combine beans with tahini, lemon juice, garlic, thyme, coriander and salt. Process until a fine paste forms.
- In a steady stream, with the food processor running, pour olive oil in, to emulsify. The dip will start to look luscious and creamy.
- Serve with a drizzle of olive oil and a sprinkle of fresh thyme and ground coriander.