A blue bowl with dip and bread chips photographed from above.

Molly Yeh’s Vegan White Bean Dip

The Food Network host uses navy beans and a touch of zippy harissa in this lemony bean dip recipe she developed with MadeGood for Allergy Awareness Month.

 

A blue bowl with dip and bread chips photographed from above.

Creamy Navy Bean Dip

Molly Yeh's easy appetizer was developed for people with dietary restrictions.

Ingredients

  • 2 large cloves of garlic smashed
  • juice of ½ lemon
  • 1 14.5 oz can navy beans drained and rinsed
  • 6 tbsp extra virgin olive oil
  • 2 tsp harissa or to taste
  • kosher salt
  • black pepper

Instructions
 

  • In a small bowl, cover the garlic with the lemon juice and let sit for 5 minutes. In a food processor, combine the beans, olive oil, harissa, a big pinch of salt, lots of fresh ground black pepper, the garlic and lemon juice.
  • Blend until very smooth, a full 2-3 minutes. Taste and adjust seasoning as desired.
  • Store in a container in the fridge for up to 3 days.

To Serve

  • Spread two or three tablespoons of dip on the bottom of a shallow bowl and top with a handful of baby greens, sliced olives, peppers, tomatoes and pickles. Drizzle with olive oil and sprinkle with flaky salt and black pepper. Serve with a lemon wedge and gluten-free toast on the side.
Keyword bean dip, navy bean dip, vegan bean dip
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