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Vegan Creamy White Bean Dip
Serves 4
5 mins prep
5 mins cook
10 mins total
This easy, vegan creamy white bean dip will only take 10 minutes to make and is perfect for an appy or easy snack.
For the dip
For the topping
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For the dip, add the garlic cloves, lemon juice, ground cumin, olive oil, salt, pepper and tahini to a food processor and pulse to combine. Then add in the beans and 2 tbsp hot water and process on high to achieve a creamy consistency - add more hot water as needed.
Make the topping: In a small frying pan add 1-2 tbsp olive oil (enough to coat the bottom of the pan) and turn to medium low heat. Add in the minced rosemary and cook for a few minutes until fragrant and starting to sizzle. Remove from the heat.
Serve the creamy bean dip on a low bowl or plate, topped with drizzle of the rosemary in oil and then sprinkle over the lemon zest. Enjoy with crostini or crackers of your choice.