Balsamic White Bean Dip paired with super light and crispy chips might possibly be the best thing to happen to my Friday.
Other than, of course, knowing that the weekend is only a mere 8 hours away and all. And that knowing tomorrow is Saturday, which means it’s Market day, which makes me forever happy. And knowing that there is a huge possibility that this weekend will be filled with lots and lots and lots of this sweet garlicky Balsamic White Bean Dip because I just can’t seem to get enough of the stuff.
Yup. The weekend plus balsamic white bean dip plus crispy chips equals that emoji with the heart eyes.
Because just like I was years (and weeks and days) late to the Strawberry Banana Smoothie Bowl party I am just as late to the emojis say it all party.
What can I say – they explain my life better than I can.
But in all seriousness, you guys. I’m a snacker. I love snacks. And I really love healthy snacks. In fact, the healthier the better.
I am all for the type of snacks that are good for you and that I don’t feel bad about diving my pretty little face into them whenever I feel like it. The kind of snack that doesn’t taste like they are healthy but secretly super good for you – and if I can pack an extra serving or two of veggies in there, all the better – those are my favourite types of snacks.
But this. This Balsamic White Bean Dip is my jam. My where have you been all my life jam. It’s so rich and creamy with that classic balsamic vinegar flavour sweetened and spiced up with a little agave (or honey!) and mustard and garlic and finished with a little sweet basil up on top.
I quite very much love that the star of the show here are the white beans (white kidney beans… or are they cannellini beans…). Because sometimes the chickpea just gets too much attention.
Bean dips (also known as fancier hummus) are the best and one of my most favourite dips. Healthy, too. Bean dips are loaded with fibre, protein, and good, healthy fats. And you can pretty much dip whatever you’d like – veggies, crackers, chips, grilled sandwiches, pizza crusts (yes!!), the list goes on.
- 1 can low sodium white beans, drained and rinsed
- 3 tablespoons tahini
- 3 tablespoons balsamic vinegar
- 1 teaspoon grainy mustard or Dijon mustard
- 1–2 tablespoons agave or honey if not vegan, to taste
- 1 small clove of garlic, chopped or grated
- 1/2 teaspoon salt, or a little more to taste
- Fresh ground pepper, to taste
- 2 tablespoons water
- 4 tablespoons extra virgin olive oil
- Add beans, tahini, vinegar, mustard, agave, garlic, salt and pepper to a food processor or high-speed blender.
- While the food processor is running, slowly stream in water and olive oil.
- Continue blending until hummus is smooth and creamy, scraping down the sides of the food processor as needed.