Ingredients
Main Ingredients
- 3 cups white beans, cooked, rinsed and well-drained (two 15-ounce cans)
- ½ cup chopped parsley (packed)
- ⅓ cup chopped chives (packed)
- 2 garlic cloves
- ¼ cup extra virgin olive oil
- Juice of half a lemon
- 1-2 tsp lemon zest
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp onion powder (optional)
- 2 tsp fresh rosemary (optional)
- A handful of roasted walnuts (optional)
Instructions
- Puree Ingredients: To a food processor or blender, add all ingredients starting with smaller amounts of lemon juice, lemon zest, and rosemary. Puree for 1-2 minutes, scraping down the sides as needed. Blend for 30 seconds for a chunkier texture or longer for a smooth dip.
- Add Walnuts: Incorporate the roasted walnuts by pulsing a few times in the blender or food processor. Avoid fully blending them to maintain texture.
- Taste and Adjust: Taste the dip and adjust seasoning as desired—add more salt for saltiness, lemon juice and zest for extra tang, or garlic for added depth.
- Serve or Chill: Enjoy the dip immediately, or refrigerate for 1-2 hours to allow it to thicken and flavors to meld. Serve with pita chips, crackers, or fresh vegetables of your choice.
- Store Properly: Store leftovers in a covered container in the refrigerator for up to 5 days to maintain freshness.
Notes
- For a creamier texture, blend the dip longer.
- Walnuts are optional but add a nice crunch and flavor.
- Adjust lemon juice and zest to your preferred level of brightness.
- Serve chilled or at room temperature depending on preference.
- This dip pairs well with pita chips, crackers, or fresh vegetable sticks.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
