If you are a hummus lover, then it’s time you cozied up to white beans. I am in LOVE💕 with my Lemon Dill White Bean Dip which has DOUBLE the protein and iron than hummus 🙌. For an active person (especially female) both those nutrients are critically important.

I like to top this dip with a sprinkle of hemp hearts for an extra lil iron and protein.

My favorite way to eat it is as a dip with raw veg, smothered on crackers or as a sandwich spread. I have also been known to eat it with a spoon – it’s THAT good.

It makes 2 cups, so is a great make ahead option for your weekly snack and lunch prep.

INGREDENTS

1 can (540ml) white kidney beans, rinsed

2 tbsp extra virgin olive oil

3 tbsp lemon juice

2 cloves minced garlic

½ tsp iodized salt

Fresh ground pepper

2 Tbsp fresh dill (not optional, highly recommended)

1/8 cup – ¼ cup water as needed to thin out

4 tsp hemp hearts for garnish (optional)

DIRECTIONS:

1. Add all Bean dip ingredients to food processor except water and hemp hearts.

2. Process until smooth slowly adding in water until desired consistency.

3. Serve with raw veggies, crackers or as a sandwich spread.