White bean dip with za'atar
White bean dip with za’atar
This is definitely my favourite bean dip. White beans are really creamy and the combination of lemon and the Middle Eastern spice blend, za’tar give it a bright and earthy flavour.
Yields 4 cups
Ingredients
4 cups of white beans cooked[i]
2 lemons juiced
Rind of one lemon – finely grated
½ cup tahini
¼ cup tamari
1 tablespoon olive oil
1 tablespoon za’atar[ii]
1 teaspoon garlic powder
Steps
Combine all the ingredients into your high-performance blender, blend until smooth. If it is too thick, add a little water, more lemon, or use some of the liquid from the can. I use a Vitamix which ensures I have a smooth creamy dip.
[i] Soak the dry beans overnight. Rinse the beans well. Put in a pot with enough water to cover. I use purified water for all my soaking and cooking. Bring to a boil - simmer for about 30 minutes - until the beans are tender. I usually make a large batch and freeze in 1 or 2 cup serving sizes. You can also use salt-free canned beans for this recipe.
[ii] Za’atar is a Middle Eastern spice blend. You can buy it pre-mixed or you can make it yourself.
