Turkish White Bean Dip

20 Feb

turkish white bean dip

Having healthy snacks on hand is probably the most important piece of eating well. I definitely have those moments when I need to eat something and now, and that’s when it’s easiest to turn to something that’s not so good for me. Bean dips are one of my favorites to keep around. They require very little preparation, yet are tasty enough to serve to unexpected guests. I don’t have anything to puree with, and I was still able to make this – I just threw everything in a pot and cooked it down a bit, while mashing, which worked pretty well. Of course, using a food processor or blender makes the process even easier. I used Turkish flavors here, an old favorite of mine, and the mint, Turkish red pepper, thyme, and cumin easily complemented plain white beans. I thought the flavor went really well with fresh bell pepper and carrot sticks, for even more of a healthy kick.

Turkish White Bean Dip
Yield: about 4 cups


  • 3 cups cooked white beans (or 1 large (28 – 32 ounce) can, drained and rinsed)
  • 1/4 cup bean cooking liquid*
  • 1 1/2 Tbsp olive oil
  • 1 tsp dried mint
  • 1 tsp Turkish red pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp dried thyme
  • 1/4 tsp sumac
  • salt and pepper, to taste

*Use vegetable stock for canned beans.

Using a food processor, blender, or immersion blender, combine cooked white beans (or 1 large (28 – 32 ounce) can, drained and rinsed), 1/4 cup bean cooking liquid, 1 1/2 Tbsp olive oil, 1 tsp dried mint, 1 tsp Turkish red pepper, 1/2 tsp ground cumin, 1/2 tsp dried thyme, 1/4 tsp sumac, and salt and pepper, to taste, and puree until the dip reaches your desired consistency (I like some chunks left in mine). Taste, and adjust seasonings, as needed. Drizzle with extra olive oil, and serve with bread, chips, or fresh vegetables for dipping.

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