Ingredients
Dip
- 2 15-oz cans cannellini beans about 480 g total drained weight, rinsed well
- 2 tablespoons extra-virgin olive oil 30 ml total; 1 1/2 tablespoons for blending, 1/2 tablespoon for finishing
- 2 tablespoons fresh lemon juice 30 ml
- 1/2 teaspoon finely grated lemon zest from the lemon, avoid bitter white pith
- 1 small clove garlic peeled, about 3 g
- 1/4 teaspoon fine salt about 1.5 g, adjust after blending
- 1/4 teaspoon ground black pepper
- 2–4 tablespoons cold water 30–60 ml, add gradually only as needed
- 2 tablespoons finely chopped parsley about 8 g, divided between dip and top
Equipment
- Food processor or high-speed blender
- Fine-mesh strainer
- Microplane or fine grater
- Measuring spoons and spatula
Instructions
- Empty the beans into a fine-mesh strainer and rinse under cool running water. Drain well; excess canning liquid changes the salt level and texture.
- Put beans, 1 1/2 tablespoons olive oil, lemon juice, zest, garlic, salt and pepper in a food processor. Pulse, scrape the bowl and process until most beans are broken down.
- With the processor running, add cold water 1 tablespoon at a time, stopping after each addition to check. Use 2–4 tablespoons only if needed. Stop when the dip is smooth enough to spread but still holds on a vegetable stick.
- Fold in about half the parsley. Taste and adjust with a few drops of lemon or a small pinch of salt if needed. Transfer to a shallow bowl and scatter the remaining measured parsley on top, then drizzle with the reserved 1/2 tablespoon olive oil. Serve with vegetables or bread; those accompaniments are not included in the nutrition estimate.
Nutrition
Serving: 1appetizer portionCalories: 116kcalCarbohydrates: 15gProtein: 6gFat: 4gSaturated Fat: 0.5gSodium: 190mgFiber: 4g
Video
Notes
Texture: Different canned beans hold different amounts of water. Add the measured cold water one tablespoon at a time and stop when a vegetable stick can lift the dip without it pouring off. No tahini is used in this version.
Storage: Keep covered at 40°F (4°C) or below and use within 3–4 days. Refrigerate within 2 hours of serving, or within 1 hour above 90°F (32°C). Stir before serving; if it firms up, mix in a teaspoon of cold water.
Nutrition: Approximate per eighth using generic cooked unsalted white beans and measured oil, lemon and parsley. Actual canned-bean sodium and drained weight vary. Bread, pita and vegetables served alongside are not included.
Cost: Illustrative US$3.20 from two cans beans US$1.84, oil US$0.40, lemon US$0.50, garlic US$0.10, and parsley/seasonings US$0.36. Excludes tax, delivery and energy.
Video: Colorado State University Extension demonstrates a lemony white bean dip with Kalamata olives. This card intentionally omits olives, uses two cans and adds water gradually; follow the card for amounts.
