Kalamata White Bean Dip

 This Kalamata white bean dip is a simple, vegan appetizer recipe I created for a picnic a few weeks ago. I’m sure you’ll love the smooth texture and za’atar flavor!

Beans are a great part of our diets simply because there are so many kinds and so many things to do with them! They’re delicious and they provide a wide array of health benefits, but they’re such an integrated part of our eating habits that we might not be aware of the symphony of benefits that they provide for us in each bite.

Many bean varieties can be traced back to the pre-Columbian period and Meso-Americans thought of them as a sacred gift. There are three plants that used to be grown together and are known as the “Three Sisters” for this time period; beans are one of them, along with corn and squash. They were very popular because they’re plants that grow and harvest easily, plus they’re very productive.

Thanks to European contact, many bean varieties were integrated into Mediterranean and western European cuisine. Eventually, they also came to be quite common in the rest of the world. Beans are high in protein, fiber, starch, and minerals such as potassium, iron, selenium, and molybdenum. They’re also rich in vitamins and calcium. The benefits can vary from variety to variety, but overall they’re inherently healthy and beneficial.

Now, about this kalamata white bean dip… It was really good! I just had some kalamata olives in the fridge, and as usual, a pantry filled with beans cans, so I decided to make a bean dip out of them. I use canned beans a lot. I don’t have a lot of time to spend in the kitchen, so I try to cook as fast as possible. If you plan this meal ahead, you can use dry beans and cook them yourself.

The blend of flavors was just perfect! This recipe does not need any more salt added, as the Kalamata olives are salty enough. Also, be sure to use white pepper. I started using it a lot recently, as I find its flavor to be more subtle and pleasant. Za’atar is one of my favorite spice blends and I found out it goes great in hummus and bean dip.

Hope you’ll give this recipe a try! 🙂

Kalamata White Bean Spread

Gourmandelle.com

This Kalamata white bean spread is a vegan appetizer recipe I created for a picnic. You’ll love the smooth texture, salty taste and za’atar flavor!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Course Appetizer

Cuisine American, European

Servings 6

Calories 215 kcal

Ingredients

  

1x2x3x

• 1 can white beans I used a 28oz (~800g) can , rinsed and drained (You can use dry beans and boil them yourself too; In that case use about 350g-400g dry beans)
• ½ cup kalamata olives sliced and pitted
• ½ lemon juice only
• 3 garlic cloves mashed
• 2 Tbsps olive oil
• ½ tsp ground white pepper use white pepper only; it has a more subtle flavor
• 1 Tbsp za'atar
• water

Instructions

 

• Put all ingredients in your food processor.
• Add just a little bit of water (3-4 Tbsps).
• Process until smooth.
• Serve with crunchy toast or fresh veggies!

Nutrition

Calories: 215kcalCarbohydrates: 30gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 183mgPotassium: 629mgFiber: 7gSugar: 1gVitamin A: 46IUVitamin C: 5mgCalcium: 109mgIron: 4mg

Keyword beans, olives, spread

Liked this recipe?Join the community and receive monthly recipes, straight to your inbox!