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Whipped Basil White Bean Dip with Shallots, Garlic, and Lemon Recipe

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4.1 from 3 reviews

Whipped Basil White Bean Dip is a vibrant, creamy vegan appetizer featuring navy beans blended with fresh basil, shallots, garlic, cashew butter, and lemon juice. This herbaceous and smooth dip is brightened by a touch of Calabrian chili for heat and served perfectly with fresh vegetables or crackers. Ready in just 20 minutes, it’s a fresh twist on classic bean dips with a luscious green hue and delightful flavor.

  • Total Time: 20 minutes
  • Yield: About 2 cups (serves 6 as an appetizer)

Ingredients

Base Ingredients

  • 2 teaspoons olive oil, plus extra for serving
  • 1 medium shallot, diced
  • 1 clove garlic, peeled and sliced
  • ¼ cup raw cashew butter
  • 3 tablespoons ice cold water, plus extra as needed
  • 1 tablespoon lemon juice, plus extra to taste
  • 19 oz can navy beans, drained and rinsed
  • 1 teaspoon Calabrian chilis in oil, optional
  • Salt and pepper, to taste
  • 1 cup fresh basil leaves, packed tight

Instructions

  1. Sauté Shallots and Garlic: Heat a small saucepan over medium heat, add olive oil and swirl to coat. Add diced shallots and sliced garlic and sauté gently until softened, about 4 minutes, avoiding any browning by lowering the heat if necessary. Once softened, scrape the contents into an upright blender, keeping the saucepan nearby.
  2. Blend Base Mixture: To the blender with shallots and garlic, add cashew butter, ice cold water, and lemon juice. Blend on high for about one minute until smooth and slightly airy.
  3. Add Beans and Seasoning: Add the drained navy beans, optional Calabrian chili oil, salt, and pepper to the blender. Blend on high until completely smooth, about one minute more.
  4. Blanch Basil: Fill the saucepan with water and bring to a boil. Prepare a medium bowl with ice water. Drop the basil leaves into the boiling water for 5-7 seconds, quickly remove with a slotted spoon, and transfer immediately to the ice water to stop cooking.
  5. Incorporate Basil and Final Blend: Gently pat the blanched basil leaves dry with a clean kitchen towel and add them to the blender. Blend on high until the dip turns a vibrant, mellow green and is ultra smooth. Stop occasionally to scrape down the sides and add additional water by the tablespoon if needed to keep the mixture moving.
  6. Adjust Seasoning and Serve: Taste and adjust seasoning with additional salt, lemon juice, or chili oil if desired. Serve garnished with a drizzle of olive oil and extra fresh basil leaves. Enjoy with fresh veggies or seeded crackers.

Notes

  • Cannellini or butter beans can substitute for navy beans.
  • Tahini can be used instead of cashew butter; if using tahini, add ½ to 1 teaspoon maple syrup or a sweetener to balance its slight bitterness.
  • Start with 1 tablespoon lemon juice and adjust to taste, up to 2 tablespoons for extra acidity.
  • If using Calabrian chili oil, garnish the dip on top to indicate its spicy kick.
  • Blanching basil makes the dip smoother and reduces the volume of leaves, making it easier for the blender to process.
  • This dip pairs well on vegan pizza, pasta, or served as a fresh appetizer.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer
  • Method: Blending
  • Cuisine: Vegan, Mediterranean-inspired
  • Diet: Gluten Free,Vegan

Find it online: https://monicarecipes.com/whipped-basil-white-bean-dip-with-shallots-garlic-and-lemon-recipe/