I’m always looking for a snack that will actually satisfy me and keep me feeling good. I like hummus, but I always feel a bit heavy after I eat it. Cut-to, I made this white bean dip that is oh so light and creamy and everything I want! And even better, it’s vegan and gluten-free!

There’s something about the white beans that are just a bit lighter than the garbanzos, making this perfect as a snack that won’t weigh you down. And obvi, I’m super into white beans these days, hello 6-Minute Beans! And like all my favorite recipes, this dip packs flavor and it’s absolutely fool-proof to make. Just put it all in a food processor or blender and BAM, you got it!

I have it pictured with veggies, but omg it’s soooo good with a chip or a crisp or a cracker, spread on a sandwich, dolloped on a salad, or even as a sauce for pasta. Go wild! And please share your creations with me on Insta @katiewebbernyc!

Lemony White Bean Dip

• 1 can white beans, rinsed and drained (Great Northern, Navy, or Cannellini beans all work)

• Juice and zest of 1 lemon

• 1 clove garlic

• 4 Tbsp olive oil

• 1 Tbsp Tahini (don’t stress if you don’t have any, just leave it out)

• 1/2 tsp salt

• Pepper to taste is optional

Put all the ingredients into a food processor or blender and blend until smooth. Serve right away or store in an air-tight container in the fridge for up to 3 days. I like to top mine with an extra drizzle of olive oil before serving. Enjoy!

xx

Katie