Lemon-Tahini White Bean Dip with Crispy Shallot Oil



Why It Works:
Creamy, bright, and packed with protein, this dip is a sensory bombshell—and it comes together in 10 minutes. The crispy shallot oil adds restaurant-level depth with zero pretense. Serve it as a snack, spread it in wraps, or spoon it straight from the bowl. It’s a good food, real life kind of dish.


Diet Compatibility

This dip is naturally:

  • Gluten-free

  • Dairy-free

  • Vegan

  • Low-glycemic

  • Nut-free (tahini is made from sesame, not tree nuts)

It works beautifully for:

  • Mediterranean diets

  • Anti-inflammatory meal plans

  • Plant-based or flexitarian households

  • Spoonie-friendly cooking (make once, eat often)

Optional pairings for special diets:

  • Use with raw veggies for Whole30 or Paleo-adjacent folks (omit legumes if needed)

  • Spread into gluten-free wraps or lettuce cups

  • Serve with grain-free seed crackers or baked sweet potato rounds


Ingredients

For the dip:

  • 1 can (15 oz) white beans (cannellini or navy), drained and rinsed

  • 2 tbsp tahini

  • 1–2 tbsp fresh lemon juice

  • 1 garlic clove, minced or grated

  • 2 tbsp olive oil

  • Salt to taste

  • Water to loosen, as needed

For the crispy shallot oil:

  • 1 large shallot, very thinly sliced

  • 3 tbsp olive oil

  • Pinch of salt


How to Make It

  1. Make the dip: In a food processor, blend white beans, tahini, lemon juice, garlic, olive oil, and salt. Add water 1 tbsp at a time until smooth and creamy. Taste and adjust acidity/salt as needed.

  2. Make the shallot oil: In a small skillet, heat olive oil over medium. Add sliced shallots and cook, stirring often, until golden and crisp (about 5–7 minutes). Transfer shallots to a paper towel, saving the oil.

  3. Assemble: Spoon dip into a bowl. Swirl the shallot-infused oil over the top. Sprinkle with the crispy shallots. Optional: a pinch of smoked paprika or fresh herbs.


TL;DR Flavor Style:

Creamy + bright + umami crunch.
Low effort, high reward. Spoon-licking approved.

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