Description
This vegan party snack is ready in under 10 minutes.
Ingredients
Scale
- 3 medium garlic cloves, thinly sliced
- 3 tablespoons extra virgin olive oil
- One 14-ounce can cannellini or other white beans (or 1 1/2 cups home-cooked beans)
- 1/4 cup whole parsley leaves
- 1 tablespoon fresh lemon juice
- 1 teaspoon white miso* (see note below)
- 1/2 teaspoon smoked paprika
- Fine sea salt and freshly ground black pepper, to taste
Instructions
- In a small skillet, combine the garlic and oil over medium heat. When it starts to sizzle, let it cook for 30-60 seconds, then turn the heat off to avoid burning the garlic. Let the mixture sit for 5 more minutes to infuse the oil.
- In a food processor*, combine all the remaining ingredients, along with the garlic with its oil. Puree until smooth. Taste and adjust the seasonings, if needed.
Notes
- Miso rounds out the flavor of the dip nicely by adding an umami note. But if you don’t have any, feel free to skip it.
- Don’t have a food processor? While you can certainly make this in a Vitamix, Nutribullet, or another blender, you’ll likely need to add more liquid (oil or water) to help the mixture blend.
Nutrition
- Serving Size: 1/4
- Calories: 130
- Sodium: 19 mg
- Fat: 10.9 g
- Carbohydrates: 6.8 g
- Fiber: 2.1 g
- Protein: 2.5 g
