Dreams do come true! We had an idea for a charred pepper and white bean dip, but we never imagined it would turn out this good. Trust us when we say this is going to be your new favorite savory, spicy, creamy, lemony, oh-so-versatile dip.
While not a traditional hummus as it doesn’t use chickpeas, this creamy, dreamy white bean dip is hummus-inspired with a smoky, spicy twist!
How to Make Serrano White Bean Dip
It starts with charring serrano peppers in the oven, giving them a beautiful smoky flavor and toning down some of the intense spiciness of the fresh peppers. Placing them on foil keeps them from getting stuck to the pan, and it also gets wrapped around the peppers after roasting, which (pro tip!) makes them much easier to peel!
Sautéing garlic and shallots brings out their natural sweetness and depth of flavor while also beautifully balancing the spiciness of the charred serranos. Adding the white beans in with the garlic and shallots helps them get warmed and softened, leading to extra creamy results!
Whirl it all up with cashew butter (or tahini) for creaminess, lemon juice for brightness and balance, and salt and pepper for extra flavor.
The magic happens when you throw everything together in the food processor, and just a few pulses later, you’ve gone from a few beans and peppers to a creamy, spicy, and super savory dip. We dare you to share this with other people — we admit it’s kinda hard!
We hope you LOVE this white bean dip! It’s:
& SO delicious!
It goes well with literally almost anything! Dip your veggies, flatbread, or naan. Or pair with The Ultimate Mediterranean Bowl, Spring Buddha Bowl with Quinoa & Lemony White Beans, Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!), The Simple But Good Breakfast Bowl (20 Minutes!), Kale Falafel Hummus Wraps (30 Minutes!), or anything else your heart (and belly) desires!
More Creamy Dip Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 6 (1/4-cup servings)
- 2 serrano peppers, halved and stems cut off
- 5 Tbsp olive oil (DIVIDED)
- 4 large cloves garlic, minced
- 3/4 cup minced shallot (~1 large shallot)
- 1 (15-ounce) can cannellini beans (or ~1 ¾ cups homemade)
- 1/2 tsp each sea salt and black pepper
- 1/4 cup cashew butter (sub tahini for nut-free)
- 1/4 cup lemon juice (~2 medium lemons)
FOR SERVING optional
Preheat the oven to 425 F (218 C). Spread the peppers out on a baking sheet lined with foil (or a bare baking sheet brushed with oil) and roast for 15-20 minutes, flipping the peppers halfway to ensure even charring.
In a medium saucepan over medium heat, warm 2 tablespoons (30 ml // adjust if altering number of servings) of olive oil. Once hot, add the garlic and shallot, sautéing until softened and translucent — about 3 minutes. Lower heat to medium-low and add the cannellini beans and the salt and pepper. Mix well to combine and heat for 3-5 minutes or until the beans are warmed through.
Remove peppers from the oven and carefully wrap the foil around them to steam for a few minutes. Then carefully peel away the skin and remove the seeds, making sure to wash your hands thoroughly after.
To a food processor, add the bean mixture, charred peppers, cashew butter, and lemon juice. Blend for about 1 minute, scraping down the sides as needed. Then, with the processor running, carefully stream in the remaining 3 tablespoons (45 ml // adjust if altering batch size) of olive oil until the mixture is creamy and smooth.
Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.
*Recipe as written makes ~ 1 ½ cups of dip.
*Nutrition information is a rough estimate calculated with cashew butter.
Serving: 1 quarter-cup serving Calories: 232 Carbohydrates: 16.4 g Protein: 5.6 g Fat: 17.1 g Saturated Fat: 2.6 g Polyunsaturated Fat: 2.1 g Monounsaturated Fat: 11.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 220 mg Potassium: 277 mg Fiber: 3.6 g Sugar: 3.1 g Vitamin A: 21.7 IU Vitamin C: 7.1 mg Calcium: 37.9 mg Iron: 1.8 mg