Recipes Bites:

Coriander White Bean Dip

Poppy's Catering
Coriander White Bean Dip


½ lb. dried white beans
1 ½ teaspoons lemon juice
1 teaspoon ground coriander
1 garlic clove, crushed

½ cup tahini paste
Salt and pepper to taste
½ cup (or more) cooking liquid from beans
1 tablespoon chopped cilantro

The Prep

Soak beans overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are very soft, about 30 to 40 minutes. Drain, reserving cooking liquid.
Put the beans into the bowl of a food processor.  Add the lemon juice, coriander, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the cooking liquid. Process until smooth and thick. If hummus is too thick, add reserved cooking liquid, one tablespoon at a time until desired consistency is reached. Using a rubber spatula, fold in chopped cilantro.

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