Curry White Bean Dip
This curry white bean dip is creamy, savory, zesty, and so flavorful! It’s ready in minutes and is a delicious nutritious snack or appetizer that everyone can feel good about eating.
Servings: 6 servings
Ingredients
- 1-15 oz can low sodium cannellini beans rinsed and drained
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons +1 teaspoon lemon juice freshly squeezed
- ½ teaspoon lemon zest
- ¼ cup low sodium vegetable broth
- ¼ cup fresh cilantro lightly packed
- ½ clove garlic
- ½ -¾ teaspoon curry powder
- ⅛ teaspoon turmeric
- Ground black pepper to taste
Instructions
- Place all the ingredients into a high-speed blender, or food processor. Blend until smooth, scraping down the sides as needed.
- Taste and adjust seasoning to your liking. Chill in the refrigerator for 30 minutes before serving.
Nutrition Facts
per 1/4 cup (recipe makes ~1.5 cups)
98 Calories, 5 grams fat, 4 gram protein, 10 gram total carbohydrate, 3 grams of fiber, 0.5 grams sugar, 28 mg sodium
Notes
Substitute navy or northern beans for the cannellini beans.
I used ½ garlic clove, you can always add more if you want it more garlicky. If you don’t like the taste of raw garlic, I suggest substituting ½-1 teaspoon garlic powder.
Taste the dip, you can always add more cilantro, lemon zest/juice, or spices for even more flavor!