Go Back
–+ servings

Lemon Coriander White Bean Dip

This dip is so simple but so perfect for a party, a snacky-dinner-in, or even prepping to have throughout the week. The ingredients are minimal, but the result is unexpectedly flavorful (not to mention plant-based, protein-filled, and wholesome!). It's a truly stellar dip, and pairs well with any herb oil drizzled on top. Or even some caramelized lemon if you are feeling wild.
Prep Time 15 minutes
Servings: 6 servings

Equipment

Ingredients

  • 1 14-ounce can of white beans, any variety, drained and rinsed
  • 1/2 of a preserved lemon
  • 1 teaspoon coriander seeds, ground up with a mortar and pestle
  • 1/2 teaspoon sumac
  • 3 medium garlic cloves
  • 1/2 cup extra-virgin olive oil
  • 1 lemon for juicing
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
Optional additions
  • Ramp Oil , or any herb oil, for drizzling

Instructions 

  1. Add the beans, preserved lemon, crushed coriander seeds, sumac, garlic cloves and oil to a food processor. Juice in 1/2 of the lemon. Process until smooth, about 2-3 minutes.
  2. Taste and season with salt and pepper as preferred. Juice in the other half of the lemon if you like, but I find it doesn't need it.
  3. To serve, scoop this onto a plate and leave an indent for the herb oil. Swirl the oil on top and serve the dip alongside crudités and crackers.