Name: 3 white bean dips
Prep time: 20 min
Yield: 8 people
Ingredients: 3 x 15.5 oz cans great northern beans, rinsed & drained (cannellini, white kidney or navy beans can be substituted); 2/3 cup tahini paste; 1/2 cup lemon juice; 1/2 cup orange juice; 3 garlic cloves, peeled; 1 teaspoon ground cumin; 1 teaspoon onion powder; a generous pinch of salt & freshly ground pepper; 2/3 cup roughly chopped cilantro; 1/4 cup lime juice; 1 large roasted pepper; 1 tablespoon sambal oelek; 2/3 cup canned or marinated artichoke halves or quarters, drained; 3/4 teaspoon smoked paprika; veggies to serve such as carrots, sugar snap peas, radishes, green onions, cherry tomatoes, cucumber (sugar snap peas, radishes, green onions, cherry tomatoes, cucumber)

Dips are perfect for entertaining because you can have them & some crudites on a board or platter just before guests arrive & they can help themselves, leaving you to finish off any last minute bits in the kitchen. 3 white bean dips is essentially one recipe made into three dips. So simple & easy. Perfect for sharing.

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Cilantro & lime dip, as the name indicates, has fresh cilantro & lime juice blitzed until creamy, smoothness.

For the roasted pepper & sambal dip, I used jarred red peppers & sambal oelek. Feel free to roast your own pepper. No shame in using a jar or deli-bought roasted peppers.

In the smoky artichoke dip, I use marinated or canned artichokes with smoked paprika.

Although the 3 white bean dips are dips – they’re also really good to add to a sandwich or a wrap with your favorite meats &/or veg.

Use whatever fresh veg is in season for the crudites. I generally go for the fairly bog-standard carrots, radish, sugar snap peas & cucumbers. Green onions are a nice addition, maybe even some bread sticks. Make the board look appealing & pretty. The point is to make this easy for you, the host &to have food that your guests can mill around & share. Toodles, Lovoni

Check out these other foods to make & share:

Print Recipe

3 white bean dips

Make one base bean dip recipe than add to that to create three separate dips: roasted pepper & sambal; smoky artichoke & cilantro lime. The dips can be made a day ahead & stored covered, in the fridge.

Prep Time20 mins

Cook Time0 mins

Course: Appetizer

Cuisine: Middle Eastern

Servings: 8 people

Author: Lovoni

Cost: $6

Equipment

Food processor, bowl spatula, can opener

Ingredients

3 x 15.5 oz cans great northern beans, rinsed & drained cannellini, white kidney or navy beans can be substituted
2/3 cup tahini paste
1/2 cup lemon juice
1/2 cup orange juice
3 garlic cloves, peeled
1 teaspoon ground cumin
1 teaspoon onion powder
a generous pinch of salt & freshly ground pepper
2/3 cup roughly chopped cilantro
1/4 cup lime juice
1 large roasted pepper
1 tablespoon sambal oelek
2/3 cup canned or marinated artichoke halves or quarters, drained
3/4 teaspoon smoked paprika
veggies to serve such as carrots, sugar snap peas, radishes, green onions, cherry tomatoes, cucumber sugar snap peas, radishes, green onions, cherry tomatoes, cucumber

Instructions

Place beans, tahini, lemon juice, orange juice, garlic, cumin, onion powder, salt & pepper in the bowl of a food processor & blitz until smooth, scraping down the side of the bowl a couple of times. Divide the mixture evenly between 3 bowls.
Place one quantity of the bean mixture, cilantro & lime juice in the bowl of a food processor & blitz until smooth. Scrape the mixture into a serving bowl. Cover & chill until ready to serve.
Place one quantity of the bean mixture, red pepper & sambal in the bowl of a food processor & blitz until smooth, scraping down the side of the bowl. Scrape the mixture into a serving bowl. Cover & chill until ready to serve.
Place one quantity of the bean mixture, artichokes & paprika in the bowl of a food processor & blitz until smooth, scraping down the side of the bowl. Scrape the mixture into a serving bowl. Cover & chill until ready to serve.
Arrange bowls & veggies on a serving platter or board just before serving. Serves 8.