White beans dip, another great dip inspired by Lebanese cuisine. A fresh alternative to traditional chickpeas hummus dip. And it’s vegan too! Let me know if you try it- dont forget the cumin!
White Beans Dip
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- Ingredients
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BY YASMINE IDRISS
White beans dip, another great dip inspired by Lebanese cuisine. A fresh alternative to traditional chickpeas hummus dip. And it’s vegan too! Let me know if you try it- dont forget the cumin!
Ingredients
- 4 cups of boiled lima beans (make sure to soak them for 24 hours in plenty of water and 1tsp baking soda to soften the skin)
- 1 cup of tahini, or sesame paste
- 1 medium red onion, cut into quarters
- 3 to 4 garlic cloves
- 1/2 tsp cumin powder
- 1 lemon, juiced
- Zest of 1 lemon (optional)
- Olive oil to drizzle
- 1/2 tsp cumin seeds
- 1/2 tsp dried zaatar
to Garnish
- Pomegranate
- Seeds
- Mint leaves
- Coriander
- Leaves
- Steamed broccoli
- Thinly sliced radish
- Extra olive oil
- Cumin seeds
- Cumin powder
Method
- 1)
Place all the ingredients in a food processor and blend until smooth.
- 2)
Check the seasoning then transfer to your serving plate, decorate with the cumin and any garnish of your choice.
- 3)
Enjoy with big chunks of soft or toasted pita bread.
- 4)
Any leftover dip can be kept in an airtight container in the fridge for 2-3 days.