White Bean Dip with Dill Oil
Ingredients
White bean dip
- 400 g cooked white beans, cooled and drained
- 50 ml tahini
- 1/2 - 1 lemon, juiced (more or less to taste and depending on size of lemon)
- 25-50 ml ice water
- salt to taste
- optional: 1 minced garlic clove
Dill oil
- 2 tbsp finely chopped dill
- 2 tbsp extra virgin olive oil
Middle eastern style everything bagel seasoning
- 2 tbsp sesame seeds
- 1 tbsp Aleppo chili flakes (or half the amount other chili flakes)
- 1/2 tbsp Nigella seeds (not black sesame seeds, Nigella seeds tastes completely different)
- 1 tbsp ground sumac
- 1 tsp garlic granules or flakes
- 1 tsp onion powder
- 1 tsp flaky sea salt (more or less to taste)
Preparation
Mix together the dill oil in a small bowl and set it aside.
Mix together the Middle Eastern Style Everything Bagel Seasoning in a small jar and set it aside.
Place all ingredients for the dip in a high-speed blender or food processor, starting with 25 ml water. Blend until smooth and creamy, scraping the sides and adding more water as needed.
Plate the dip and top with some of the oil and seasoning.
Tips
Remaining seasoning can be stored in an air-tight glass jar for several months.
