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Snack recipe · from the recipe book

Lemony White Bean Dip with Sizzled Cumin Oil

A silky blend of creamy white beans and tangy yogurt with bright lemon, topped with warm garlicky cumin-paprika oil and served with cool cucumber and crunchy carrots.

Lemony White Bean Dip with Sizzled Cumin Oil

Ingredients

  • 1½ cups260 gGreat northern or cannellini beans, canned, drained and rinsed
  • ⅔ cup150 gPlain yogurt, low-fat
  • 2 tbsp30 gLemon juice
  • 1½ tsp3 gLemon zest
  • 2 cloves6 gGarlicthinly sliced
  • 1½ tbsp20 gOlive oildivided
  • 1 tsp2 gGround cumin
  • ½ tsp1 gPaprika (sweet or smoked)
  • ⅛ tsp1 gSalt
  • 1½ tbsp chopped5 gFresh parsleychopped
  • 2 cups sliced200 gCucumbercut into spears
  • 3 medium180 gCarrotspeeled and cut into sticks

Steps

  1. Cut the cucumber into spears and the carrot into sticks, then chill them while you make the dip.
  2. Put the great northern beans, plain yogurt, lemon juice, lemon zest, salt and half of the olive oil in a blender or food processor.
  3. Blend until very smooth and creamy, about 2 minutes, scraping down the sides once, then spread the dip in a shallow bowl with a swirl in the top.
  4. Warm the remaining half of the olive oil in a small skillet over medium-low heat, add the garlic and cook until just golden, about 2 minutes.
  5. Take the skillet off the heat and stir in the cumin and paprika for 10 seconds until fragrant.
  6. Spoon the sizzled garlic oil into the swirl on the dip and sprinkle with the parsley.
  7. Serve with the cucumber and carrot for dipping.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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