Simple White Bean Dip
Since being diagnosed with cancer, I’ve made some significant changes to the way I eat. One of my biggest goals has been increasing the amount of fiber in my diet, as emerging research suggests it may help support the effectiveness of immunotherapy.
The challenge is that when life gets busy, it can be hard to find quick, nourishing snacks that are both satisfying and easy to grab. This simple white bean dip has become one of my favorites. Since I’m allergic to chickpeas, traditional hummus isn’t an option for me, but this creamy alternative comes together in minutes and pairs perfectly with fresh vegetables for a fiber-rich snack.
The Recipe
Simple White Bean Dip
Prep time: 5 minutes
Total time: 5 minutes
Serves: 4–6
Ingredients
1 can organic cannellini beans, drained and rinsed
2 garlic cloves
1½ tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp ground cumin
½ tsp sea salt
2–4 tbsp water, as needed
Instructions
Add beans, garlic, olive oil, lemon juice, cumin, and salt to a blender or food processor.
Blend until smooth, adding water one tablespoon at a time until creamy.
Taste and adjust seasoning.
Serve with cucumbers, carrots, bell peppers, crackers, or pita.
Gleaning Tip:
Make this ahead and store it in the fridge for up to 4 days for an easy snack or lunch add-on.
