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Zucchini and White Bean Dip
Shredded zucchini and white beans whirl together with tahini, olive oil, garlic, and herbs in this quick and easy summer bean dip.
Ingredients
- 1 ½ poundszucchini, shredded (5 cups)
- 2 ¾ teaspoonskosher salt, divided, plus more to taste
- 2garlic cloves
- 1can cannellini beans, drained and rinsed
- ⅓ cuptahini
- ¼ cupextra-virgin olive oil
- ¼ cupfresh lemon juice
- ¼ cupchopped fresh basil
- ¼ cupchopped fresh parsley
- 2 tablespoonschopped fresh chives
- ½ teaspoonblack pepper
- crudités and pita chips, for serving
Directions
- 1
Toss together zucchini and 1 1/2 teaspoons salt in a large bowl; let stand 15 minutes.
- 2
Meanwhile, drop garlic through the food chute of a food processor, and process until minced, about 5 seconds. With food processor running, add beans, tahini, oil, and lemon juice, processing until smooth, 1 to 2 minutes. Add basil, parsley, chives, pepper, and remaining 1 1/4 teaspoons salt; pulse until combined, about 5 pulses.
- 3
Transfer salted zucchini to a double layer of cheesecloth or a clean kitchen towel; gather into a bundle, and squeeze well to drain as much moisture from the vegetable as possible. Add squeezed zucchini to the food processor; pulse until zucchini is finely chopped and dip is smooth. Season with salt to taste. Serve dip with crudités and pita chips.