Cheesy White Bean Dip

Okay, in general I’m not a huge fan of canned goods, but they sure can be handy when short on time. I like to make sure though that when I do purchase canned products the cans have a BPA-free lining. Eden Organics carries a large variety of beans, and they are sure to use BPA-free tins.

I recently presented a workshop on healthy snacks, and wanted to create a new quick and easy white bean dip. The dip is great on its own and really tasty in wraps. In addition to the protein and fibre from the beans, the dip also has the anti-inflammatory spice turmeric, healthy fats from tahini (sesame paste), garlic, and other good stuff. Even better, it takes mere minutes to make. When you realize how easy it is to make, you’ll be hesitant to purchase mass-produced hummus and other dips again.

Cheezy White Bean Dip

1 can (398 ml) cannellini beans (I used Eden Organic BPA-free)
5 tablespoons nutritional yeast
1 garlic clove
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1 tablespoon apple cider vinegar (I used Filsinger’s)
1 tablespoon mustard (I used organic stoneground mustard)
1/2 teaspoon salt (sea or mountain)
1 tablespoon olive oil
1 teaspoon maple syrup

Drain and rinse beans. Add all of the ingredients into a food processor. Process until smooth and well combined. Store in airtight container in fridge.