Do you know the true secret to creamy hummus-like dips? White beans!
The taste of white beans is a bit more subtle than chickpeas, but their texture provide the creamiest of all dips.
We love simple white bean dips with a few herbs, lemon, and olive oil. But sometimes I like to explore new combinations such as this summery version with semi-sundried tomatoes.
You can have this tasty dip as an appetizer, but also to complement a vegetarian meal, or to spread on toast or crackers.
Just a handful healthy ingredients
Semi-sundried tomatoes are just like tomatoes a great source of antioxidants, vitamins (K and C) and minerals such as potassium and magnesium. The carotenoid lycopene - abundant in tomatoes – is one of the most potent antioxidants among dietary carotenoids. Eating lots of tomatoes has been associated with a decreased risk of cardiovascular diseases and cancer.
White beans are an excellent protein source and are packed with important nutrients such as folate, zinc, iron, magnesium, and fiber. They help stabilize blood glucose and even prevent diabetes.
Lemons are an excellent source of vitamin C, and they’re quite high in vitamin B6, potassium, folic acid, flavonoids, and the phytochemical limonene, giving them high antioxidant and anticancer properties.
Extra virgin olive oil has remarkable health benefits. Here’s an interesting article if you want to learn more about it: 11 proven benefits of olive oil.
This white bean dip is:
1 medium bowl
½ cup (60g) semi-sundried tomatoes (important to buy the ones that are still moist, not totally dried)
2 cups (240g) white beans, drained and rinsed
2 tbsp. extra virgin olive oil
2 tbsp. purified water
1-2 tbsp. lemon juice (to taste)
1 tbsp. chives or basil
¼ tsp. good quality salt
Optional: ¼ tsp. garlic powder or 1 small garlic clove, crushed
Mix all the ingredients in a food processor or high-speed blender.
Decorate with a few sundried tomatoes and herbs.
Enjoy as a dip, spread, or side dish to any meal.