Lemony Broccoli White Bean Dip
White beans and steamed broccoli blend with lemon, basil, garlic, and olive oil into a creamy, fiber-rich dip.
By Moow Editorial ·
- Steam the broccoli just until tender so it blends smoothly without becoming waterlogged.
- Start with half the measured water, then add the rest for the texture you prefer.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 snack portions (about 1/2 cup each)
- Prep time: 12 minutes
- Cook time: 8 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 snack portions (about 1/2 cup each).
- Calories: 220 kcal
- Protein: 12 g
- Carbohydrates: 32 g
- Fat: 6 g
- Fiber: 8 g
- Sodium: 34 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 2 1/2 cups (400 g) cooked white beans without salt, drained
- 3 cups (300 g) broccoli florets
- 1/4 cup (60 g) fresh lemon juice
- 1 1/2 tablespoons (20 g) olive oil
- 1/3 cup (20 g) loosely packed fresh basil
- 3 cloves (9 g) garlic, chopped
- 1/4 cup (60 g) cold water
Directions
1. Steam the broccoli until tender enough to pierce easily with a fork, 6 to 8 minutes; let it cool for 5 minutes.
2. Add the beans, broccoli, lemon juice, olive oil, basil, garlic, and half the water to a food processor.
3. Process until creamy, scraping the bowl and adding the remaining water a little at a time as needed.
4. Divide into four snack portions and serve, or cover and refrigerate until needed.
Sources
Use care around steam and moving processor blades. Let the broccoli cool briefly before blending, and refrigerate the dip within 2 hours; eat within 4 days.