Shredded zucchini and white beans whirl together with tahini, olive oil, garlic, and herbs in this quick and easy summer bean dip.
This herby, hummus-inspired dip is perfect for snacking, tucked into bread for a veggie sandwich, or as a party appetizer.magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award for "Mississippi Chinese Lady Goes Home to Korea" and a cookbook award for.
She now specializes in recipe development, writing, and video. Ann lives in Birmingham, Alabama, with her husband, their 13-year-old twin boys, one big dog, and one little dog., thanks to the flavors and textures of tahini, olive oil, and garlic, but it has an herby backbone from a trio of fresh herbs. What really sets this dip apart is the addition of shredded and chopped zucchini, which provides a texture reminiscent of a lightly crunchy pickle. You can process the zucchini, which is salted and drained to release moisture, to a fine chop or leave it a little larger for a chunkier dip — it’s up to you. Canned white beans allow for quick preparation, which makes the dip perfect for last-minute entertaining.Pita chips are a classic match for this creamy bean dip, as are vegetable crudités like carrots, cucumbers, bell peppers, and radishes. You can also serve crostini alongside this dip or any other favorite cracker, pretzel, or chip — even sturdy potato chips would be great.Notes from the Food & Wine Test Kitchen Add the garlic to the processor first to mince it; it will stay too chunky if added with the other ingredients. Any variety of summer squash can be used instead of zucchini, like yellow squash, as well as any variety of white beans instead of cannellini. And feel free toMeanwhile, drop garlic through the food chute of a food processor, and process until minced, about 5 seconds. With food processor running, add beans, tahini, oil, and lemon juice, processing until smooth, 1 to 2 minutes. Add basil, parsley, chives, pepper, and remaining 1 1/4 teaspoons salt; pulse until combined, about 5 pulses.
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