This twist on the classic will be your new go-to dip for easy entertaining. Just blitz white beans, sundried tomatoes, basil and a handful of other ingredients until super smooth and creamy. Five minutes, tops. Drizzle with bright basil pesto and serve with pita chips or focaccia.
While I’ll forever be a hummus fangirl, using white beans in dips is a little bit of a revelation. They’re naturally creamier, so they break down into a luscious, smooth dip in no time at all. To get a really creamy hummus, you need to properly prep your chickpeas (I like to cook them until SUPER soft before adding to the food processor) or the hummus will be grainy. That’s a non-issue with the white bean version. It takes less than five minutes, and only about 2 minutes of blending, to get a gorgeously smooth and creamy hummus.
They’re also more of a blank canvas than chickpeas so they take on bold flavors beautifully. Sundried tomatoes and basil are a match made in heaven and make a WONDERFUL hummus here. It really is as simple as throwing your ingredients into a food processor and hitting go.
Ingredients
- White beans. I’m using cannellini beans but you could also use butter beans. Canned beans are absolutely fine for a dip – though jarred beans are generally higher quality if you can find them.
- Sundried tomatoes. You’ll use both the sundried tomatoes and their oil, so ideally try to find a brand that’s in olive oil, rather than vegetable oil, for the best flavor.
- Tomato paste. This just adds a deeper tomato flavor, and a more vibrant color to the dip.
- ‘Lemon. White beans need a good amount of seasoning to lift them out of the bland territory, so use fresh lemon juice if you can, and taste the dip once it’s blitzed. You might want to add a little more lemon juice, depending on the strength of your sundried tomatoes.
How to make it
It’s as easy as adding all your ingredients to the bowl of a food processor, food chopper or blender and blitzing until super smooth and creamy. This ill only take a few minutes. Spoon onto a serving plate, drizzle with a little pesto and you’re done.
Got question?
You can! I actually always make my dips in advance, especially when I’m entertaining. This one will keep for 5 days, stored in the fridge. Let it sit out at room temperature before serving, to take the chill from the fridge off, for the best flavor.
I love to pair it with crunchy pita chips or soft, fresh chili cheese focaccia but you can use your favorite crackers or a big pile of crudites. It’s also wonderful spread on toast, dolloped onto salads or grain bowls, or you can use it as the base for a bowl of juicy meatballs (try it with these zucchini and harissa meatballs), grilled chicken (try it with honey harissa chicken or miso chicken) or grilled halloumi (it’s lovely with sweet chili halloumi, baked whole halloumi or honey harissa glazed halloumi).
Watch how to make it
Like this recipe? Here are more easy dips to try
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Sundried Tomato and Basil White Bean Hummus
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This twist on the classic will be your new go-to dip for easy entertaining. Just blitz white beans, sundried tomatoes, basil and a handful of other ingredients until super smooth and creamy. Five minutes, tops. Drizzle with bright basil pesto and serve with pita chips or focaccia.
Ingredients
For the dip –
- 1 can (15oz/400g) white beans, drained
- 1/2 cup sundried tomatoes
- 2 tablespoons oil from your sundried tomato jar
- 2 tablespoons tomato paste
- 3 garlic cloves
- 1 teaspoon salt
- 1 tablespoon lemon juice
- A handful of fresh basil leaves
To serve (optional) –
- 1 tablespoon olive oil
- 1 tablespoon pesto (basil pesto, sundried tomato pesto or wild garlic pesto are great)
- 1 teaspoon red pepper flakes
You’ll also need a food processor, food chopper or a blender for this recipe.
Instructions
- Blitz the dip. Add your white beans, 1/2 cup of sundried tomatoes, 3 garlic cloves, 2 tablespoons of oil, 2 tablespoons of tomato paste, 1 tablespoon of lemon juice, 1 teaspoon of salt and a handful of basil leaves to the bowl of a food processor, food chopper or blender. Blitz to combine into a smooth, creamy dip. This will only take a couple of minutes. Taste it, then add a little more salt if needed.
- Garnish and serve. Spoon the dip out into a serving bowl, or a lipped plate, then use the back of a spoon to create swirls and ridges in the dip. Drizzle olive oil on top, then dollop over the pesto and scatter over the red pepper flakes. Serve and enjoy.
Notes
STORAGE INSTRUCTIONS: This is a great prep-ahead dip which makes it perfect for meal prep and entertaining. You can store it in the fridge for up to 5 days.
INGREDIENT NOTES: You can use cannellini beans or butter beans. Sometimes I like to add some chili flakes to spice it up a bit, so play around with your flavors if you like!
- Prep Time: 10
- Category: dips
- Method: no cook
- Cuisine: mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 84
- Sugar: 0.7g
- Sodium: 381.8mg
- Fat: 4.8g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 8.8g
- Fiber: 2.2g
- Protein: 2.7g
- Cholesterol: 0mg
This is absolutely delicious!
SOOOO happy to hear you loved it Yolanda!!