Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.
Today: Gena introduces us to hummus' spunky big sister: a white bean dip laced with fresh herbs.
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If you're like me, you always have a stash of hummus in your fridge for snacking. Though we usually rely on chickpeas, a variety of beans can be used to create rich, flavorful, and creamy dips. A personal favorite of mine is white bean dip, which I like to make with olive oil instead of the tahini traditionally used in hummus. This dip has a light, delicate flavor, so it is a perfect canvas for showcasing seasonal herbs.
In this recipe, fresh rosemary, thyme, and parsley shine through, along with a bright squeeze of lemon -- a perfect celebration of spring. When I make hummus, I tend to add raw garlic to the food processor, but in this recipe, I sautée the garlic along with the beans to mellow the garlic's bite and deepen the flavor of the dish. I like to cook my beans from scratch, but if you’re short on time, canned cannellini or navy beans will work just fine.
This dip will work beautifully with a wide variety of seasonal herbs. As the weather continues to get warmer, try it with chives, tarragon, basil, or dill. I’ve also served the dip with a swirl of fresh pesto or olive tapenade. Feel free to experiment with different combinations; it’s hard for this dip to taste anything but irresistible.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.