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white bean dip on metal tray.
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White Bean Dip (my boyfriend's favorite)

This White Bean Dip topped with caramelised onions is made combining cannellini beans, garlic, olive oil, tahini, and lemon juice. 
Prep Time5 minutes
Cook Time1 minute
Total Time6 minutes
Course: Appetizer, Side Dish
Cuisine: European
Servings: 6 people
Calories: 124kcal
Author: Emily Roz

Equipment

  • 1 blender

Ingredients

For the white bean dip

  • 400 g cannellini beans drained (the full weight of the beans including the bean juice should be around 570g)
  • 1 garlic clove large (or two small cloves)
  • 2 tablespoon olive oil
  • 1 tablespoon tahini
  • 1 teaspoon flaky salt
  • ½ lemon juiced
  • 10 grinds black pepper

For the topping

  • 1 white onion halved and thinly sliced
  • 2 teaspoon harissa paste
  • 1 teaspoon honey

Instructions

  • Place the drained cannellini beans (white beans), garlic, olive oil, tahini, salt, lemon juice and ground black pepper in a blender. Blend until smooth. Taste and season according to your preferences with more salt, pepper or lemon.
  • Meanwhile, place a pan or skillet on medium heat and drizzle with vegetable oil. Add in the onions and fry for 10 minutes until softened.
  • Add the harissa and honey into the onion pan and stir to combine. Fry for a further 5 minutes until caramelised and aromatic. Season with salt and pepper.
  • Dish up the white bean dip and then top with the caramelised onions and a drizzle of olive oil. Enjoy with pitta, chips, or sliced vegetables.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!

Nutrition

Calories: 124kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 556mg | Potassium: 82mg | Fiber: 4g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 2mg