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.
![Side](https://images.food52.com/vcEcX4htKJQaNEA5ZYKNqOWCzaM=/62ec53e8-cf98-4fdc-a4a5-081d99c449b3--8659442404_ab050971a3_z.jpg)
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.
![beans](https://images.food52.com/50NNwHryqNxOexBaC9buP5Mdl5Q=/23ab0721-aaa8-43a4-a69a-bc22b15f7127--040111F_Navy_04.JPG)
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.
More: Cook beans from scratch, fearlessly.
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.
![Beans](https://images.food52.com/S9UehkeoXuj3Ow5VDJQRycadnl8=/f7527c96-7c8e-42ef-b652-cf0ef917b538--8659442442_9cf309b8bf_z.jpg)
White Bean Dip with Fresh Herbs
Serves 4
2 cups cooked white beans
1 clove garlic, minced
4 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme
1 teaspoon sea salt (or to taste)
Black pepper, to taste
2 tablespoons fresh lemon juice
3 tablespoons fresh parsley
See the full recipe (and save and print it) here.
Looking for more dips? Try these:
Roasted Fennel & White Bean Dip
Sweeet Pea Hummus
Eggplant Dip with Yogurt
See what other Food52 readers are saying.