Breastfeeding Friendly Vegan White Bean Dip
Total time10 min
Prep time10 min
Cook time0 min
4.7(9)
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 3 tbsp olive oil, plus more for drizzling
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, peeled
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2–3 tbsp water
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
- 1 tbsp olive oil, for drizzling (optional)
Instructions
- 1
Add the garlic to a food processor and pulse 4–5 times until finely minced.
- 2
Add the drained white beans, olive oil, lemon juice, cumin, salt, black pepper, and red pepper flakes, if using. Process for about 30 seconds, scraping down the sides once.
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