White Bean Dip

Ingredients: 

• 19 oz can white cannellini beans, drained 

• ⅛ c olive oil 

• ¼ c cashews 

• ¼ c nutritional yeast

• 4 cloves of garlic confit 

• Zest of 1 lemon

• Juice of ½ lemon 

• 2 tbs champagne vinegar 

• ⅛ tsp smoked paprika 

• Salt and pepper to taste 

Preparation: 

Blend everything until fluffy, smooth, and homogenous. 

How to eat? Make an Israeli salad (tomato, red onion, Persian cucumber) to top the dip and eat with pretzel crisps or crudité. Make it into a salad dressing! Include it in your next cheese board or app selection. Smear it on toast and top it with a fried egg (bonus points if you throw some za’atar on that sizzly egg). 

Yields a little over one pint of white bean dip. This dip is similar in nature to hummus, but I love it because the champagne vinegar and lemon make it taste so fresh, zesty, but the cashews and nutritional yeast keep it remarkably creamy and rich.