For the vegan white bean dip:
14 ounce (400 g) can of cannellini beans, drained and thoroughly rinsed
1 small clove of garlic, crushed
2 tablespoons (30 g) of tahini
the zest of one lemon (about 1 tablespoon)
the juice of half a lemon (2 tablespoons or 30 ml)
1 tablespoon (15 ml) of extra-virgin olive oil, plus more to serve
2 teaspoons (5 g) of za’atar
½ teaspoon of flaky sea salt
⅛ teaspoon of pepper
3 tablespoons (45 ml) of iced water
For the add-ins:
10 ounce (280 g) jar of marinated artichoke hearts, drained
a small handful of flat-leaf parsley chopped
a pinch of crushed red chili flakes (I used Aleppo pepper), red chili powder, or paprika powder work too
Start by making the vegan white bean dip:
- To a food processor or high-power blender, add the rinsed and drained white beans, crushed garlic, tahini, lemon zest, lemon juice, extra-virgin olive oil, za’atar, pepper, and salt.
- Mix for 5 minutes, adding 3 tablespoons of iced water while mixing, until ultra creamy.
- Plate in a serving bowl (you can use the back of a spoon to create swirls and crevices where the extra-virgin olive oil will go).
Assemble the dip:
- Add the drained marinated artichoke hearts on top of the white bean dip (feel to free to cut them lengthwise if they are too big).
- Drizzle a generous amount of extra-virgin olive oil, sprinkle chopped flat-leaf parsley, optional crushed red chili flakes (I used Aleppo pepper), and extra za’atar.
Enjoy with a glass of chilled dry Pinot Grigio!
Depending on the variety of white beans used, you might need to add more iced water to achieve a “runnier” dip. Feel free to adjust the quantity according to taste.
- Prep Time: 15
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mediterranean
- Diet: Vegan
- Serving Size:
- Calories: 187
- Sugar: 2.3 g
- Sodium: 448.1 mg
- Fat: 8.1 g
- Carbohydrates: 25 g
- Protein: 7.7 g
- Cholesterol: 0 mg
Keywords: vegan white bean dip, mediterranean white bean dip, tuscan white bean dip, white bean and artichoke dip, vegan appetizer, gluten-free dip