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White Bean Dip with Dill, Garlic and Lemon
- 3 cups cooked white beans
- 3 Tbsp freshly squeezed lemon juice
- 3 Tbsp plus 1 tsp extra virgin olive oil
- 2 Tbsp fresh chopped dill
- 2 cloves garlic, crushed
- Zest of 1 lemon
- Coarse sea salt
- Fresh ground pepper
- Paprika
Puree the beans, either in a food processor or by hand, in a medium sized bowl. Add the lemon juice, 3 Tbsp olive oil, dill, garlic cloves and lemon zest, 1 teaspoon salt and pepper to taste. Transfer to a serving bowl and chill until ready to serve. Drizzle with remaining 1 tsp of olive oil and dust with paprika.
Posted in: Appetizers, Fall, Gluten-Free, Gluten-Free Appetizers, Gluten-Free Fall, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Spring, Summer, Vegan, Vegan Appetizers, Vegan Fall, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Appetizers, Vegetarian Fall, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
