Let me introduce you to the hero of our #FreshEvent with West Elm last week, Fresh Herb White Bean Dip, which is basically similar to hummus (in fact I kept calling it white bean hummus, until I learned that it’s technically not hummus at all since tahini isn’t one of the ingredients… which in turn means you aren’t supposed to call it hummus). Needless to say, it was good. Like SO good. Like I want to make some more right now.
Another good thing is that this recipe isn’t very difficult, so I really can make it anytime… and now, so can you! A great dish for your own table, for serving at your neighbors table or just preparing as an anytime snack. I asked my sweet friend to be a part of this #FreshEvent with me and then put the spotlight on by asking her to share a perfect summer entertaining dish (which can actually be made any time of the year), and Krayl Funch of so kindly shared this amazingly delicious dish with us all, and served it with pita chips, sliced cucumbers and sliced radishes… all were great! I can’t wait to team up with her again for a holiday inspired #FreshEvent, so stay tuned!
- 2 cups cooked white beans (Navy Beans, Cannellini, or Great Northern)
- 1 clove garlic, minced
- 4 tablespoons extra-virgin olive oil, divided into 1 tablespoon and 3 tablespoons
- 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 (or a couple drops of lemon essential oil)
- 3 tablespoons fresh parsley
- In a medium-sized sauté pan, heat 2 tablespoons olive oil and minced garlic. Cook for two minutes.
- Add the beans, rosemary, thyme and oregano, saute for 5 - 7 minutes, or until ingredients are well combined and warmed.
- Transfer the bean mixture to a food processor; add the salt, pepper, lemon and 2 tablespoons of olive oil.
- Mix on high 2-3 minutes. Scrape contents from sides down into the bowl. Mix again until mixture is smooth.
- Mix in the fresh parsley.
- Chill in refrigerator for 1 hour minimum or overnight.
- Serve with an extra drizzle of olive oil topped with chopped fresh parsley.
Try it guys! You won’t regret it 😉
XO
Colleen says
I love a fresh bean dip! I didn’t know the whole can’t call it hummus if tahini isn’t one of the ingredients thing until now! I’ve made a similar dip before and called it hummus! Whoops! Thank you for linking up!
Tabitha Blue says
I know right?! I didn’t know that either! Although I still call it hummus 🙂 haha
Xo