Eosinophilic Esophagitis Friendly Vegan White Bean Dip

Total time10 min

Prep time10 min

Cook time0 min

4.7

(9)

Eosinophilic Esophagitis Friendly Vegan White Bean Dip

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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)
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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