white bean dip with preserved lemon

A quick and easy white bean dip with preserved lemon, tahini, and sesame chili oil. This creamy, vegan appetizer is packed with flavor, and perfect as a healthy dip or spread for any occasion.

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ingredients:

serves 2

• 250 g cooked white beans

• 1/2 garlic clove

• 45 g tahini

• 25 g preserved lemon (flesh + peel), finely chopped

• 10 ml preserved lemon juice

• 10 ml fresh lemon or lime juice

• a pinch of ground cumin (plus extra for finishing)

• salt, to taste

• 20–40 ml cold water

to serve

• 1–2 tbsp chili oil (use the oil, with or without flakes)

• 1 tbsp mixed sesame seeds

• coriander stems, finely chopped

• 1/2 tsp preserved lemon peel, finely diced

• a drizzle of olive oil

• flaky salt (for finishing)

instructions:

blend the dip

• Add the garlic, tahini, preserved lemon, and preserved lemon juice to a blender or food processor. Blend until smooth. Add the white beans, cumin, and fresh lemon (or lime) juice, then blend again until fully combined. Adjust seasoning with salt.

adjust the texture

• Add cold water gradually, starting with about 10 ml, blending until the dip is smooth, light, and creamy.

prepare & finish

• In a small bowl, mix a spoonful of chili oil with the sesame seeds.

• In another small bowl, combine the finely chopped coriander stems and diced preserved lemon peel. Add a pinch of salt and a drizzle of olive oil, then stir to combine.

Spread the white bean dip onto a plate. Spoon over the chili oil and sesame mixture, then top with the coriander–lemon mixture. Finish with a sprinkle of flaky salt and a pinch of cumin.

*For the full experience, pair it with “Is It a Crime” by Sade and enjoy the moment.