White Bean Dip Pressure Cooker
Creamy, flavorful, and irresistibly smooth, this White Bean Dip made in a pressure cooker is a quick and healthy appetizer that’s perfect for any gathering or snack time. Using dried white beans, such as cannellini or great northern, this recipe combines the magic of a pressure cooker with simple pantry staples like olive oil, tahini, and freshly squeezed lemon juice to create a luscious dip that’s packed with plant-based protein and Mediterranean flavors. Infused with garlic and seasoned with cumin, this hearty dip is ready in under an hour, thanks to the efficiency of the pressure cooker, which eliminates the need for overnight bean soaking. Serve it alongside fresh veggies, pita bread, or crackers, and finish it with a beautiful garnish of paprika and parsley for a vibrant, crowd-pleasing presentation. Ideal for those looking for a quick and nutritious snack, this white bean dip is destined to become a favorite on your appetizer table.
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Recipe Information
Ingredients
- 1 cup Dried white beans (e.g., cannellini or great northern)
- 4 cups Water
- 2 pieces Garlic cloves, peeled
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Tahini
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Rinse the dried white beans under cold water and remove any debris or stones.
Add the rinsed beans, water, and garlic cloves to the pressure cooker pot.
Secure the lid on the pressure cooker and set it to high pressure for 30 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Drain the cooked beans, reserving about 1/2 cup of the cooking liquid for blending.
In a blender or food processor, combine the cooked beans, garlic cloves, olive oil, lemon juice, tahini, salt, and cumin. Blend until smooth and creamy.
If the dip is too thick, add a little of the reserved cooking liquid, a tablespoon at a time, until the desired consistency is reached.
Taste and adjust the seasoning with additional salt, lemon juice, or cumin, if desired.
Transfer the dip to a serving bowl. Garnish with chopped parsley and a sprinkle of paprika, if using.
Serve the white bean dip with vegetables, crackers, pita bread, or chips.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 5.5 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2740 mg | 211% | |
| Iron | 10728.0 mg | 59600% | |
| Potassium | 3882 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
