The key to making this spicy Sriracha white bean dip extra creamy is to make it in a high speed blender instead of a food processor. It may take a few extra minutes (you’ll probably have to stop once or twice to scrape down the sides), but we promise, it’s worth it! We tried this in a food processor as well, and it just doesn’t come out the same – the texture ends up being a bit more gritty and thick.
We were excited to partner with Yellowbird Foods to create this recipe using their Blue Agave Sriracha – they are one of our favorite new finds this year! Their hot sauces are super flavorful and fresh tasting because they use fresh, whole vegetables and fruits. My husband and I have been using their habanero sauce every taco night this month (which, I can assure you, often happens more than once a week!) and the Sriracha is awesome paired with tofu and obviously, this dip.
To add extra flavor, we used a few cloves of roasted garlic. I’m personally a bit sensitive to raw garlic, but I adore roasted garlic, so it’s a no brainer for me. If you love raw garlic, feel free to skip the roasting step, but the slightly sweet, caramelized flavor of roasted garlic really adds a nice punch to this dip.
You can serve with fresh veggies, of course, but this is extra delicious slathered on some toasted baguette. To make, simply slice a few slices of baguette on a diagonal, brush liberally with olive oil + a little salt and pepper, and toast in the oven on a baking sheet for about 8 minutes at 375 F. Yum!Print
This creamy white bean dip has the perfect hint of spice, thanks to sriracha! We love serving it with toasted bread and fresh crudités.
- 1 15 oz can cannellini beans, reserve 1/4 cup liquid from can
- 1/4 cup tahini
- 2 tbsp freshly squeezed lemon juice
- 3 cloves roasted garlic (instructions below)
- 1 tbsp Yellowbird Blue Agave Sriracha
- 1/2 tsp cumin
- 1/2 tsp salt (more to taste)
- 1/4 cup olive oil
- Garnish: lemon zest, olive oil, herbs
- To roast garlic, preheat oven to 400 F.
- To roast a whole head of garlic (which we suggest), slice off the top just enough to expose some of the cloves. Place on a small piece of aluminum foil. Drizzle with a bit of olive oil, salt and pepper, then wrap in foil and roast for about 30-40 minutes, or until cloves are tender and golden brown. Let cool slightly before using.
- Add cannellini beans, reserved bean liquid, tahini, lemon, garlic, sriracha, cumin and salt to blender.
- 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 olive oil and continue blending until very smooth – about one minute.
- Serve with crudités and toasted bread or pita. Enjoy!
We’ve had much better success using a blender instead of food processor. No matter how long we blend in the food processor, it just doesn’t get nearly as smooth and creamy as it does in the blender!