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Vegan Lemony White Bean Dip with Crudités

Vegan Lemony White Bean Dip with Crudités

Grab a bowl, crank the fans (summer heat, hello), and let’s make a Vegan Lemony White Bean Dip with Crudités that looks classy but asks for zero culinary ego. I first threw this together for a picnic when my friends insisted on “something light” and then proceeded to dunk crostini like it was paid rent. True story. This recipe tastes bright, keeps well, and plays very nicely with crunchy veggies. Ready? Let’s go.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 199
Ingredients Equipment Method Notes

Ingredients
  

  • For the dip:
  • ⅓ cup 54 g pine nuts (toast them for extra flavor)
  • 1 15-ounce can cannellini beans, drained and rinsed
  • Juice of 1 medium lemon about 2 tablespoons
  • 1 tablespoon white miso paste
  • ¾ to 1 teaspoon kosher salt adjust to taste
  • Freshly cracked black pepper to taste
  • 2 to 3 tablespoons ice water for creaminess and texture
  • 2 tablespoons extra virgin olive oil part goes into the dip, part for the hot topping
  • For the garlic-spice topping:
  • 6 garlic cloves thinly sliced
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole coriander seeds
  • 1 heaping teaspoon Aleppo pepper or ½–¾ tsp red pepper flakes
  • 4 –6 strips lemon peel shaved (use a peeler; avoid pith)
  • Small handful chopped parsley optional
  • Reserved pine nuts about 1 tsp for garnish
  • Serving idea crudités: carrot sticks, cucumber rounds, radishes, bell pepper strips, cherry tomatoes, and small lettuce or endive leaves.

Equipment

  • Food processor (you can use a blender, but a food processor gives better texture)
  • Medium frying pan (for toasting nuts and making the topping)
  • Mortar and pestle or the back of a heavy knife (to crush spices)
  • Fine-mesh sieve (to strain aromatics from the oil) — optional, but it keeps the topping glossy
  • Vegetable peeler (for lemon strips)
  • Mixing spoon and serving bowl
  • No fancy gadgets here. I keep my food processor on the counter and it behaves like a loyal pet.

Method
 

  1. Toast the pine nuts
  2. Heat the frying pan over medium. Add the pine nuts and shake the pan frequently. Watch them closely and pull them off once they turn golden (2–4 minutes). Scoop out 1 teaspoon and set it aside for topping.
  3. Prep lemon and beans
  4. Use a peeler to shave 4–6 strips of lemon peel. Juice the lemon and measure 2 tablespoons for the dip. Drain and rinse the cannellini beans well.
  5. Make the dip
  6. Add the toasted pine nuts, cannellini beans, lemon juice, white miso, ¾ teaspoon kosher salt, and black pepper into the food processor. Pulse until the mixture comes together and looks relatively smooth. Stream in 2 tablespoons ice water and blend until creamy but still spoonable. Add a third tablespoon of water if you want a looser, more spreadable texture. Taste and add more lemon or salt if it needs a little pep.
  7. Bold takeaway: Blend to a creamy but spoonable texture — don’t liquify it. You want body.
  8. Make the aromatic oil topping
  9. Lightly crush the cumin and coriander seeds. Warm 2 tablespoons olive oil in the same frying pan over medium heat. Add sliced garlic and crushed spices. Stir frequently for 2–2½ minutes, until the garlic turns golden (not brown). Toss in the lemon peel and Aleppo pepper and cook for another 30 seconds. Pour the hot oil and aromatics into a bowl through a sieve so the oil collects separated from the aromatics.
  10. Finish and serve
  11. Spoon the dip into a serving bowl and make shallow ridges with the back of a spoon. Pour the infused oil over the dip. Scatter the reserved pine nuts and chopped parsley on top. Serve with a colorful platter of crudités and perhaps some warm pita if you feel indulgent.

Notes

Nutrition details

Per serving (~1/3 cup / appetizer portion):
  • Calories: 199 kcal
  • Carbohydrates: 16 g
  • Protein: 7 g
  • Fat: 14 g
  • Fiber: 5 g
  • Sodium: 355 mg
  • Vitamin C: 11 mg
This dip gives decent protein and fiber for a snack. IMO, it makes for a more satisfying appetizer than chips without feeling heavy.