Spicy Sriracha White Bean Dip

We pair the creaminess of white beans and tahini with a kick of sriracha to create a silky smooth dip that's perfectly balanced. Bread and fresh veggies make this the perfect appetizer.

Jump to:

• 🥗 Why We Love This Recipe
• 🥘 Ingredients
• 📋 Ingredient Notes
• 🔪 Step-by-step Instructions
• 💭 Expert Tips and FAQs
• 🍽 Related Recipes
• 📖 Recipe
• 💬 Reviews

🥗 Why We Love This Recipe

• Easy prep: 100% of this recipe takes place in a blender. There's no chopping, slicing, or dicing. It's super easy.
• Instant appetizer: We love pairing these with some fresh veggies, crackers and toasted bread for an easy appetizer that comes together very quickly.
• Complex and spicy: This spicy white bean dip is a great change up from bland hummus. Sriracha and garlic team up to pack every bite with a nice kick.

🥘 Ingredients

Here's everything you'll need to make this sriracha white bean dip:

📋 Ingredient Notes

• Cannellini Beans: These are also called White Kidney Beans. They're also interchangeable in this recipe with Great Northern Beans. We opt for the canned version because it's much easier than soaking overnight and cooking.
• Garlic: If you don't like the flavor of raw garlic, you can roast it before adding to this dip. I actually prefer roasting - it adds a wonderful depth of flavor - it just takes a bit more prep time.
• Sriracha: You can use whatever sriracha you have on hand, no need for anything fancy. You can also sub the sriracha for gochujang, just be aware that gochujang packs a spicier punch than sriracha does.

🔪 Step-by-step Instructions

(1) Add 1 15 oz can of cannellini beans, ¼ cup of reserved bean liquid, ¼ cup tahini, 3 tablespoon lemon juice, 2 tablespoon garlic (about 2-3 large or 4 small cloves), 1 tablespoon sriracha, ½ teaspoon cumin and 1 teaspoon salt to your blender. 

(2) Blend on high speed for about 30 seconds - you may need to occasionally scrape down sides of blender to evenly incorporate. With blender running, slowly stream in ¼ cup olive oil and continue blending until very smooth - about one minute. 

(3) Serve with fresh veggies and toasted bread or pita. Enjoy!

💭 Expert Tips and FAQs

• Use a blender: We tried using both a blender and a food processor, and we highly recommend using a blender. It creates a soft, whipped texture. Just be aware you'll likely have to scrape down the sides once or twice during the blending process. If you use a food processor, this white bean dip might not end up quite as smooth.
• Beans: There are four types of white beans that you can use interchangeably in this recipe: navy beans, great northern beans, baby lima beans, and cannellini beans. We only tested this recipe with canned cannellini beans, but all of these other varieties will substitute nicely. You can technically also use garbanzo beans for a more hummus-like dip, but white beans are much softer and make for a creamier dip.
• Roasted garlic: Roasting the garlic adds a bit to the prep time, but we really enjoy the sweet, caramelized flavor that roasted garlic brings to this white bean dip.
• Storage: store this sriracha white bean dip in an airtight container in the refrigerator for up to 5 days.

🍽 Related Recipes

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