Lemon and Basil Bean Dip, an incredibly simple no-cook recipe perfect for appetizers and happy hours, and fantastic as a spread for sandwiches, wraps, and rolls.
This dip is naturally vegan, lactose-free, and gluten-free, so you can serve it without concerns.
It has a very fresh flavor, perfect for the warm season but great all year round.
I usually make it for dinner along with lots of crunchy vegetables and serve it with wraps, pita bread, or bazlama, a delicious Turkish bread! A great alternative to the classic chickpea hummus!
At the end of the recipe, in the FAQ section, I’ve answered some questions regarding this recipe. If you have other queries, you can write a comment or use the contact form.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 79.65 (Kcal)
- Carbohydrates 10.73 (g) of which sugars 0.53 (g)
- Proteins 3.61 (g)
- Fat 2.80 (g) of which saturated 0.42 (g)of which unsaturated 0.22 (g)
- Fibers 2.85 (g)
- Sodium 216.82 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Lemon and Basil Bean Dip
- 7 oz canned cannellini beans
- 2.5 tbsp lemon juice
- Half tbsp garlic powder
- 1 sprig basil
- as needed chives (optional)
- as needed salt
- as needed black pepper
- as needed extra virgin olive oil
Tools
- Bowls
- Strainer
- Lemon Squeezer
- Blender
Recipe for Lemon and Basil Bean Dip
This recipe is part of the collection Lemon Recipes from Appetizer to Dessert.
Start the preparation of the lemon and basil bean dip by draining the beans and rinsing them with cold water.
Transfer them to the blender, seasoning with salt, black pepper, and garlic powder.
Add the juice of one lemon and a tablespoon of extra virgin olive oil to the blender.
Finish with a few leaves of basil, previously washed and patted dry with a paper towel. I also added 4-5 chive stalks, but you can skip it if you prefer.
Blend until you get a nice smooth cream.
Transfer the bean and basil cream to a small bowl and finish the preparation by adding a little more chives and basil and a drizzle of extra virgin olive oil.
Don’t miss the collection No-Cook Recipes Sweet and Savory.
Lemon and Basil Bean Dip
Check this section to clear your doubts. If you can’t find the answer to your question, comment or write to me using the form below.
You can also find this recipe in the collection Vegan Recipes Sweet and Savory.
FAQ (Questions and Answers)
How long does it last?
You can store this dip in the fridge in an airtight container for 2-3 days.
I do not recommend freezing it.Can I use other types of beans?
You can also use white kidney beans.
Can I use lime instead of lemon?
Sure, but remember it has a sharper taste compared to lemon.
Try also the lemon and basil cream!
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