Purple Shallot & White Bean Dip
Posted on July 02 2025
An easy-to-make, party-ready dip.
Purple Shallot & White Bean Dip
Rated 5.0 stars by 1 users
Category
Appetizer
Servings
4-6
Prep Time
10 minutes
Cook Time
0 minutes
Author:
Curio Kitchen
A snazzy alternative to hummus, this dip is deeply savory and vegan! The shallots add sweetness and an extra boost of umami. Serve with pita or use in veggie roll-ups.
Notes: Home-cooked beans will provide the best flavor, but any white canned beans will work just fine. You can substitute ½ teaspoon of regular black pepper for the Vernano lemon pepper.
Ingredients
-
7 tablespoons olive oil, plus more for garnish
-
1 tablespoon Vietnamese purple shallots
-
1 teaspoon Verano lemon pepper, plus more for garnish
- 1 can (14 ounces or about 2 cups) navy or cannellini beans, drainedÂ
- 1 clove garlic
- Juice from 1 lemon
Directions
Put 3 tablespoons of the oil plus the shallots and pepper into a sauté pan set over low heat. Bloom the spices, stirring occasionally, until the oil begins to bubble (about 2 minutes).
- Put the remaining oil and the bloomed spices along with the other ingredients into the bowl of a food processor fitted with the metal chopping blade and process until smooth. (Alternatively, process in a blender.)
- Transfer to a serving bowl, top with a sprinkle of Verano and a drizzle of olive oil.
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