This 5-minute Mediterranean dip is a great way to switch up your trusty hummus. It's so versatile you can use it 3-ways! Serve it up as an appetizer, salad dressing or on a veggie sandwich in place of mayo. V, GF, oil-free.
1 (15 ounce) can butter beans, rinsed and drained (or any white bean)
2-4 tablespoons ice cold water (see note)
2 tablespoons fresh lemon juice
Zest from ½ lemon
2 tablespoons tahini
3 medium garlic cloves
1 tablespoon dill weed
2 teaspoons dijon mustard
¼-½ teaspoon sea salt, or to taste
Freshly ground black pepper
Add all ingredients to a high-speed blender and combine until smooth and creamy.
Taste and adjust seasoning. Add more salt and pepper if desired - and more lemon juice for added brightness.
NOTE: You may need to add a bit more ice cold water depending on the consistency of your tahini.
Sandwich spread: Add a smear to toasted whole-grain bread topped with veggies for a quick snack or meal in place of mayo.
Dip: Serve it with whole-grain crackers and veggies.
Dressing/sauce: Add a touch of water to 1 or 2 tablespoons of the dip to create a pourable consistency. Pour it over warm grain bowls and fresh salads.