Gluten-free, Dairy-free, Vegetarian

Tuscan White Bean Dip

I find eating raw vegetables with a creamy dip way more enjoyable than just eating them on their own. This dip takes just minutes to prepare in the food processor and is definitely a crowd-pleaser, especially when it’s served on a beautiful crudité platter. I make a double batch and store it in the fridge to dip into throughout the week for a quick healthy snack.

Makes 1½ cups

• 1 (15-ounce) can white beans, drained and rinsed
• 2 tablespoons extra-virgin olive oil, plus more for serving
• ¼ cup fresh lemon juice
• ¼ cup tahini
• 2 garlic cloves, minced
• 1 teaspoon dried thyme, plus more for garnish
• 1 teaspoon dried oregano, plus more for garnish
• ½ teaspoon dried rosemary, crushed, plus more for garnish
• 2 to 3 tablespoons water
• Salt
• Assorted sliced vegetables, for serving

In a food processor, combine the beans, olive oil, lemon juice, tahini, garlic, and dried herbs. Process for 1 minute. Scrape the sides of the bowl with a spatula as needed. While processing, slowly add the water, 1 tablespoon at a time. Continue to process until the dip is a whipped creamy texture.

Season with salt to taste and transfer to a serving bowl. Drizzle with olive oil and sprinkle with dried herbs. Serve with assorted vegetables for dipping. Store the dip in an airtight container in the refrigerator for up to 5 days.