This delightful creamy white bean dip goes perfectly spread on crackers or toast with some sliced avocado and tomato on top or served on a platter with veggie sticks.
I was inspired to make this when reaching into the cupboard for some chickpeas to make my usual trusty go to hummus. Unfortunately we were out of chickpeas; one of my pantry staples….. There was a can of white beans staring at me and as I do love the flavour combination of sage with white beans when cooking I thought hey why not try this flavour combination as a dip. I was looking for something that would be nice and creamy and thick in texture and this is exactly how this dip came out.
The dip has a light nutty flavour from the butter beans and tahini and the sage gives the dip a slight zesty flavour. In this recipe I used butter beans, but if you don’t have any butter beans on hand cannellini beans work just as well, although I prefer the slightly nuttier texture of butter beans. I have used sage and parsley but rosemary, tarragon or parsley on its own can also work.
Butter beans, also known as lima beans, are an excellent source of protein, fibre, molybdenum, copper, manganese, folate, phosphorus, protein, potassium, vitamin B1, iron, magnesium, and vitamin B6. This dip is a great way to add a bit of protein to your kids snacks to help keep those tummies full for longer and is a excellent source of fibre. Sage and garlic are great for the immune system and both have antibacterial qualities. Sage is also anti-inflammatory, great for sore throats and thought to be good for improved brain function. How good is that? The dip is still very creamy in texture so you would never know that it is dairy free and kids love it.
I love keeping a variety of dip’s in my fridge as they are so quick and easy to make and are great when quickly reaching for something healthy to spread on a cracker to give to a hungry little one.
Yields 6-8 appetizer servings
A smooth and creamy dairy free dip with a hint of garlic and sage
5 minPrep Time
5 minTotal Time
- 1 lemon
- 1 can (400gm/15 oz) of butter or cannellini beans, drained.
- 2 Tbspn olive oil
- 1 Tbspn tahini
- 1 garlic clove
- 1 tsp chopped fresh sage
- 1 tsp chopped fresh parsley
- Sea salt
- Freshly ground black pepper
- Juice the lemon. Place the beans, lemon juice, olive oil, tahini, garlic clove, sage and parsley into the food processor. Pulse until smooth. Season with salt and pepper to taste.