Easy Garlic Herb Three Bean Dip

Overhead shot of Garlic Herb Three Bean Dip

5 from 6 votes

This Easy Garlic Herb Three Bean Dip is the ultimate plant-based snack or appetizer for the entire family. Jam-packed with a creamy hummus base made from white beans and topped with roasted veggies ----this dip is sure to be the star on any table.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Keyword: baked, beans, bell peppers, black beans, classic, easy, food, healthy, homemade, indulge, lunch, nachos, recipe, savory, tomatoes, traditional, vegetarian

Servings: servings

Calories: 249kcal

Author: Shanika

Ingredients

GARLIC WHITE BEAN HUMMUS:

2 (15 oz.) cans cannellini beans, drained and rinsed
¼ cup water
¼ cup organic raw almond butter (You can also use tahini instead, if desired!)
¼ cup Extra virgin olive oil
3 garlic cloves, chopped
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried oregano (You can use Gluten-Free chips as well!)
½ teaspoon smoked paprika
½ teaspoon dried thyme

SAUTEED BEANS:

1 (15 oz.) can kidney beans, drained + rinsed
1 (15 oz.) can black beans, drained + rinsed
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon dried thyme

OTHER:

2 cups roasted herb tomatoes
1 cup roasted chopped bell peppers
organic tortilla chips
fresh cilantro or parsley, for garnish

US Customary - Metric

Instructions

TO ROAST TOMATOES + BELL PEPPERS:

To roast both tomatoes and bell peppers, use the same roasted herb tomato recipe.

TO SAUTE THE BEANS:

Add 1-2 Tbsps of olive oil to a medium 10-inch skillet over medium-high heat.
Add the drained kidney and black beans along with the seasonings: salt, black pepper, smoked paprika, oregano, garlic powder, onion powder, cumin, and thyme, stirring everything together until combined. Continue to stir until beans are tender and warmed through, about 8-10 minutes.

TO MAKE THE WHITE BEAN HUMMUS:

In a food processor, add the drained beans, chopped garlic, oil, water, salt, black pepper, garlic powder, smoked paprika, parsley, oregano, and thyme; processing everything on high-speed until smooth, about 2-3 minutes. Add more salt, to taste. NOTE: If it doesn't become smooth enough, add another 2 Tbsps of liquid (water) and process again.

TO MAKE THE DIP:

In a large bowl add the white bean hummus, spreading it out evenly. Top with sauteed beans, roasted tomatoes, roasted bell peppers, and garnish with fresh herbs (like parsley or cilantro), if desired.
To serve, enjoy with your favorite tortilla chips, crackers, or pita bread.
Bon Appetit!

Notes

STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
OIL: If you'd like to use an alternative to Extra virgin olive oil, you can also use extra Grapeseed oil, avocado oil, or coconut oil.
HERB ROASTED TOMATOES: To make this, see my recipe here. Also, use this recipe for bell peppers.
ALMOND BUTTER: Almond butter makes for a great tahini sauce substitute, however, you can always keep things traditional with tahini.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled when ready to serve.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.

Nutrition