This white bean dip is ultra-silky and has a more subtle taste than hummus, although it looks almost identical. It’s perfect when spread on a fresh piece of bread, scooped up with fresh veggies or dolloped onto a grain bowl.
I’ve topped this white bean dip with roasted peppers that have been slowly cooked in chilli, garlic and vinegar. It’s a method I’ve taken from a recipe in Sally Butcher’s Meze that yields soft, sweet n spicy peppers. Another option I love is roasted tomatoes. You can always go minimal and serve the bean dip as is without any toppings.
As I’m wont to do, before getting into the recipe a few notes on the ingredients and possible changes.
1. I’ve used dried beans that have been soaked for 24 hours, cooked and cooled. I reserved some of the liquid the beans cooked in for blending the dip. If you’re pressed for time you can use canned beans – you’ll need 2 cups. However, I would drain and rinse them and use water [not the liquid in the can] . instead of the reserved cooking liquid in the recipe.
2. I’ve used roasted garlic in the dip. I prefer roasted garlic in creamy dips, it has less of a harsh taste and garlic is better creamy and spreadable. You can always use fresh garlic if you like, but I would use 1 clove as opposed to 2.
White Bean Dip with Roasted Red Pepper
- 1 cup uncooked white beans yields approximately 2 cups cooked
- 1 teaspoon baking soda
- water for soaking and cooking
- ? cup liquid from cooking the beans
- ½ lemon juiced
- 2 tablespoon tahini
- 2 cloves garlic
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
Roasted Red Peppers
- 1 large red bell pepper
- 1 chili deseeded and finely chopped
- 1 clove garlic minced
- ½ tablespoon olive oil
- ½ tablespoon red wine vinegar
- salt to taste
- Add beans to a container you have a lid for. Cover completely with water and add in baking soda. Cover and let soak for 24 hours. If your kitchen is hot, put the beans in the fridge. If it’s cool you can leave it on the counter.
- The next day, cook the beans. You can either keep the liquid the beans soaked in or drain it, I used it. Add more water to the pot until the beans are completely covered and bring it to a boil. Simmer till the beans are tender. The test to know when they’re ready is if you can eat 5 beans in a row and they all are creamy in the middle. Let cool, but DO NOT drain, you want to reserve some liquid.
- While the beans are cooking, roast the garlic. Preheat the oven to 200°C. Place two cloves of garlic with their skin on in a piece of tinfoil. Drizzle with olive oil, tightly seal and place on a baking tray. Cook for 20-30 minutes, until the garlic cloves are soft enough to be easily pierced with a fork. You should be able to squeeze them out of the peels.
- When the beans are cooled, take 1/3 Cup of the cooking liquid and add to a blender. Once you’ve taken the reserved liquid, you can drain the beans and add them to the blender along with lemon juice, tahini and spices. Squeeze the garlic cloves into the blender to remove them from their skins. Blend until completely smooth.
- Add to a bowl and top with roasted red peppers.
Roasted Red Peppers
- Roast your pepper. There are many methods to do this, some do it over a stove, others in an oven. I prefer placing the pepper on a baking sheet and roasting it in an oven which has been preheated at 250°Cor at a broil temperature. Turn the pepper every 5-10 minutes as one side chars until the pepper is blackened completely. Remove and let cool. Once cool, peel the skin off. It should now be easy to remove with your hands. Cut the pepper open and remove the seeds. Slice into thin strips.
- Add olive oil to a pan and heat. Add in the roasted red pepper, chili and garlic. Mix well, then add in the red wine vinegar and cook on a low temperature, stirring often, for 20 minutes. Remove from heat, season to taste and add it to your white bean dip.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.