Easy Black and White Bean Dip with Herbs

A quick and easy Black and White Bean Dip full of fresh herbs, flavors and creaminess. Serve them both with crudités, chips or pita for an easy party appetizer.

After trying out hummus and a white bean dip, I really got into the whole dip thing.

Hummus?

Its a dip that’s typically made by blending chickpeas, garlic and a fat source to hold it together. The common choices are olive oil and tahini.

But this is a slight variation.

I went for something like a black bean hummus, and a white bean hummus.

Instead of the strong garlicky flavor, these are more herby dips. Hummus with herbs is more like it.

To keep the calories low, and make these with no oil and no tahini either.

They’re just so so easy to make.

5 minutes and a food processor. Could it be any easier?!

Well I guess opening a pack of the store-bought kind only takes a minute, but can’t really customize that to your liking now can you?

And then there’s also the part about how once you open it you have to eat it over and over for a few days until its all done.

Here’s the benefits of making your own:

• Make as much as you want
• Make it taste how you want
• Make it as low fat as you want – without oil
• Make it with whatever you want

That last one is how this black and white bean dip came to be. I wanted a black bean dip, and a white bean dip. But I didn’t want too much of either.

I also went for a slightly similar taste in both coz they were going to be part of the same meal. So I just looked up one recipe online and switched out the type of beans in the other. Pretty much it!

Some serving ideas:

As an appetizer at you next game day

A chips and dip party

Or a healthier version: crudités and dip party

Easy Black and White Bean Dip with Herbs

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Prep Time5 minutes mins

Cook Time0 minutes mins

Total Time5 minutes mins

Servings: 1 ⅓ cups

Calories: 250kcal

Course: Appetizer, Side Dish

Cuisine: American

A quick, easy Black and White Bean Dip full of fresh herbs, flavors and creaminess. Serve them both with crudités, chips or pita for an easy party appetizer.

Ingredients

• ½ cup White Beans, Canned (130g) or Cooked from dry (32g)
• ½ cup Black Beans, Canned (130g) or Cooked from dry (37g)
• 1 + 1 Tbsp Red Onion, Chopped (20g)
• 1 + 1 Tbsp Yogurt, 25g
• 2 + 2 Tbsp Water, I used the one from cooking the beans
• 1 + 1 tsp Lemon Juice
• ½ + ½ tsp Garlic, Minced, 2 cloves, 5g
• ½ + ½ tsp Cumin, Ground
• 2 + 2 Tbsp Cilantro Leaves, Chopped, 4g
• ½ + ½ Tbsp Parsley, Chopped
• ⅛ + ⅛ tsp each Salt & Black Pepper

Instructions

• Add the white beans and half the rest of the ingredients to a food processor and process until smooth and creamy.
• Repeat for black beans.
• Serve with crudités or pita wedges, or just plain old chips!

Notes

• To make this Paleo or Vegan, use Coconut, Almond or Soy-based Yogurt.

Nutrition:

• Black Bean Dip
  • Servings: ⅔ cup | Serving size: ⅔ cup
  • Calories: 124kcal
  • Fat: 0.8g | Saturated fat: 0g
  • Carbohydrates: 25.9g | Fiber: 5.6g | Sugar: 0.9g
  • Protein: 10g
• White Bean Dip
  • Servings: ⅔ cup | Serving size: ⅔ cup
  • Calories: 126kcal
  • Fat: 0.3g | Saturated fat: 0g
  • Carbohydrates: 22.2g | Fiber: 12.2g | Sugar: 1.3g
  • Protein: 8.9g