White Bean Garlic Dip (gluten free, vegan)

This tasty bean dip is incredibly versatile! Use it as a dip for raw vegetables or crackers, spread on wraps or sandwiches, or try using as the filling for a savory tart. I often use Great Northern Beans, but feel free to use any white bean.  For variety, try mixing up the herbs and spices, or add in a handful of spinach, black olives, or roasted red peppers; or, if you like a kick, try adding a sprinkle of chili flakes.

As a side note, this photo is totally cracking me up.  I'm still without internet in my house, and the only photo I have access to right now is this one with the faux picture frame look - I'll probably replace it with a higher-res, faux frameless image later.  But for now, it will do!


2 c cooked (1 c dry) white beans, like Great Northern, Cannellini, Navy, or Butter Beans

2-3 garlic cloves

1/4 c olive oil

1/4-1/2 c bean cooking liquid, broth, or water

1 T fresh thyme or 1/2 T dry

1 tsp unbuffered Vitamin C crystals OR juice of 1/2 lemon

1/2 tsp sea salt or Herbamare

fresh cracked pepper

optional: olive oil, salt, pepper, and thyme for garnish

If starting with dry beans, soak overnight, then cook beans per desired method, saving any leftover bean cooking liquid. If using canned beans, drain beans, and rinse well. 

Place cooked beans in blender or food processor, along with garlic, olive oil, 1/4 cup liquid, thyme, and Vitamin C crystals. Pulse a few times, then blend until well smooth. If mixture is too thick, add additional liquid as necessary while blending. Add salt and pepper salt and pepper to taste, and blend again to mix. 

To serve, scoop into serving bowls, and drizzle with additional olive oil, salt, pepper, and thyme leaves. Store leftover dip in the fridge for up to 5 days, or freeze in an ice cube tray and store in a freezer bag for up to 3 months.