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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. virgin olive oil (extra-)
- 1 cup diced yellow onion
- 1/4 cup vegetable broth
- 2 Tbsp. nutritional yeast (or 1/4 cup shredded parmesan cheese)
- 4 tsp. fresh lemon juice
- 1 Tbsp. tahini
- 2 tsp. minced garlic
- 1 1/3 cups cannellini beans (drained and rinsed)
- 1/4 cup unsalted cashews
- 3/4 tsp. sea salt (plus more to taste)
- 1/4 tsp. sweet paprika
- 1 pinch cayenne pepper
- 1 Tbsp. flat leaf parsley (finely chopped, optional)
- 1 Tbsp. chives (finely chopped, optional)
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Directions
- In a small skillet over medium heat, sauté the olive oil and onion for about 5 minutes, until soft and translucent. Allow to cool slightly.
- Place the broth, nutritional yeast or parmesan, lemon juice, tahini, garlic, beans, cashews, salt, paprika, cayenne, and cooked onions in the blender jar of the KitchenAid® Pro Line® Series Blender. Secure the lid and blend for about 30 seconds, starting on speed 1 and gradually increasing to speed 8, until smooth and creamy.
- Transfer to a bowl, and stir through the parsley and chives, if desired.
- Serve as a dip with crackers, tortilla chips, or veggie sticks; or slather on sandwiches or wraps. The dip will keep in the fridge in a sealed container for about 5 days.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium420mg18% |
Potassium370mg11% |
Protein8g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A4% |
Vitamin C30% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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