Creamy White Bean Dip
Serves 4
45 mins prep
0 mins total
A creamy and savory dip made from blended cannellini and great northern beans, flavored with tahini, lemon, and sautéed morel mushrooms. Topped with caramelized onions, roasted red peppers, and garnished with parsley and lemon zest, this dip is perfect for serving with fresh vegetables.
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1. Soak dried morel mushrooms in warm water for 30 minutes, then drain, rinse well, chop, and sauté in olive oil for 5–7 minutes until tender; lightly salt and set aside. 2. Cook sliced onions in olive oil over medium-low heat with a pinch of salt for 10–15 minutes until soft and golden. 3. Blend cannellini beans, Great Northern beans, garlic, tahini, lemon juice, olive oil, and ¼ cup vegetable broth until smooth, adding more liquid as needed; season with salt and pepper. 4. Spread the bean dip onto a plate and top with caramelized onions, sautéed mushrooms, and roasted red peppers, then finish with olive oil, parsley, and lemon zest. 5. Arrange fresh vegetables for dipping; blanch asparagus in boiling water for 1–2 minutes, then transfer to ice water and drain. 6. Serve immediately with the vegetable platter.