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–+ 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
Total Time 15 minutes
Servings: 6 servings

Equipment

Ingredients

  • 1 (14 oz) can white beans, any variety, drained and rinsed
  • 1/2 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, divided, for juicing
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
Optional additions
  • Ramp oil, or any herb oil, for drizzling

Instructions 

  1. Add the drained can of white beans, 1/2 of a preserved lemon, 1 teaspoon of crushed coriander seeds, 1/2 teaspoon of sumac, 3 garlic cloves, juice from 1/2 lemon, and 1/2 cup of olive oil to a food processor. 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'd like, but I find it doesn't need it.
  3. Scoop this onto a plate and leave an indent for the herb oil. Swirl the oil on top and serve alongside crudités and crackers.
Serving: 4 tablespoonsCalories: 241kcalCarbohydrates: 11gProtein: 4gFat: 19g