3 white bean dips

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.

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:

• Melon & Prosciutto with Fig Vinaigrette
• Grilled Citrus Shrimp & Avocado Salad
• Raspberry Brown Sugar Pavlova

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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.