This Tuscan White Bean Dip is such an easy to make dip that will WOW all your guests. The Lemon, Garlic and Thyme all work together to bring forward a light, fresh and big+bold flavor. You MUST try this one for sure – ENJOY!
Vegan Tuscan White Bean Dip with Lemon and Garlic
This is a simple, quick and unbelievably delicious appetizer.
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Servings: 6
Ingredients
- 2 Can Cannellini beans Drained and rinsed
- 6 Cloves Garlic Minced
- 1 Lemon
- 1 T Fresh Thyme
- 4 T Olive oil
- Salt and Pepper
Instructions
- Take 2 garlic cloves, minced and add them to 2 tablespoons of olive oil and set aside.
- Take the remaining 4 cloves of garlic and place in a large fry pan with the remaining olive oil. Cook until the garlic has softened, but not browned.
- Add the zest of the lemon, the thyme and some salt and pepper to the pan and cook for about 2 minutes.
- Drain the beans, but reserve some of the liquid. Rinse and add 1 1/2 cans of beans to the pan and cook for about 5 minutes.
- Take the bean mixture and place it in a food processor. Blend to slightly smooth to smooth depending on how you want the texture. Add some of the reserved bean liquid to get the consistency you like. Taste and add some additional lemon juice from the lemon and salt and pepper.
- Place in a baking dish and drizzle the garlic infused oil over the top and bake at 350 for 10 minutes. Sometimes I top with a little grated vegan parmesan to change it up a bit.
- Serve with pita chips, carrots, celery or any other crunchy dipping thing!
- ENJOY!
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Average Vegan Dad
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