May 10
2021

Lemon Basil White Bean Dip

in Appetizers, Vegan

*I teamed up with doTERRA to bring you this post.

It’s spring!!!!!  Who else loves spring?  I love the sounds of birds, the appearance of blossoms and bright green leaves on previously bare branches, and the return of warmer temperatures.  All of these things have me wanting to be outside more and signal the return of picnic and grilling weather!  One of my favorite outdoor foods that seem to go well in any picnic meal is a good dip.  Dips can accompany cut vegetables, chips, and crackers, making a fantastic side dish or snack.  Today I am sharing a recipe for a versatile lemon basil white bean dip.  It features doTERRA’s Lemon Oil which provides delicious flavor, but also provides cleansing and digestive benefits and supports healthy respiratory function.  (Win, win!) 

There are 2 keys to making this delicious dip–high quality ingredients and technique.  To get a creamy, light texture, you will start by creaming tahini together with some of the liquid from the white beans together with the lemon oil.  You will process the dip several more times as additional ingredients are added.  You could skip this and process everything together, but the result will be a heavier dip.  Hey, it’s up to you!

P.S. This dip can be more than just a dip!  Spread it on a sandwich or a wrap in place of mayo or other condiments for tons of extra flavor.

Bowl of lemon basil white bean dip with pita chips

Lemon Basil White Bean Dip

A light and creamy white bean dip flavored with lemon and basil. Perfect to pair with fresh vegetables, chips, and crackers or as a spread on a sandwich.

Servings 8
Author Rachael Hutchings

Ingredients

  • 1 can (15 ounces) cannellini beans
  • 15 drops doTERRA Lemon Oil
  • 1/4 cup tahini
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon fine grain sea salt, plus additional salt to taste
  • 1/2 cup roughly chopped fresh basil leaves

Instructions

  1. Drain the cannellini beans, saving the liquid from the beans.

  2. Put 3 tablespoons of the bean liquid, along with the tahini, and doTERRA Lemon Oil, in the bowl of a food processor and process for 1 minute, then scrape down the sides and bottom of the bowl, then process for an additional 30 seconds.

  3. Add the apple cider vinegar, minced garlic, and sea salt to the food processor and process for 30 seconds, then scrape down the sides of the bowl.

  4. Add half of the beans, then process everything together for 1 minute. Scrape down the sides of the bowl, then add the rest of the beans and process for 1 more minute, or until the dip is smooth and creamy.

  5. Taste the dip for salt and add additional salt as needed. Add the fresh basil and pulse until it is chopped and evenly distributed throughout the dip. Transfer to a container and set in the refrigerator to chill for 1 hour. Delicious served with fresh cut vegetables, crackers, and pita chips.

Recipe Notes

*Discloure: This post was written in partnership with doTERRA.  They supplied product for this post, but I received no further compensation.  All opinions and experiences are my own.

{ 3 comments… read them below or add one }

Bill May 29, 2021 at 9:11 am

Thank you for this recipe :)

Reply

Natasha July 27, 2021 at 11:46 am

Question: Are we putting both basil AND rosemary in? Or is it a one or the other suggestion?

To me basil is a summer herb and rosemary a winter herb and I’ve never put them together in the same dish but I’m willing to try anything once.

Reply

Carter September 8, 2021 at 1:44 pm

Sounds good :) I will try it once. Thanks for sharing the amazing recipe.

Reply

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