This week I’m sharing something unbelievably creamy, totally plant-based and completely oil-free, White Bean Dip. It’s smooth, savory, protein-packed and comes together in minutes with simple ingredients you probably already have. No tahini, no added oil, just whole food ingredients blended into something rich enough for crackers, veggies or spreading onto wraps and toast.
Ingredients:
- 1 can (15 oz) white beans (such as cannellini), drained and rinsed
- 2 tablespoons fresh lemon juice
- 1 small clove garlic
- 2 tablespoons nutritional yeast
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper
- 3–5 tablespoons water (as needed for blending)
- Optional: fresh rosemary or thyme, red pepper flakes or smoked paprika
Instructions:
- Add beans, lemon juice, garlic, nutritional yeast, salt and pepper to a blender or food processor.
- Blend until smooth, adding water 1 tablespoon at a time until creamy and silky.
- Taste and adjust salt, lemon or spices as desired.
- For extra flavor, blend in fresh herbs or sprinkle spices on top before serving.
- Chill for 30 minutes for best flavor or enjoy immediately.
Enjoy the creaminess!
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
