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Creamy white beans blended to a smooth slurry with tahini and lemon juice; first, get a swirl of smashed raspberries before a drizzle of hot maple syrup kissed with garlic and toasted pine nuts. It is delicious. It is pretty. It is the perfect dip for entertaining--especially during the holidays.



Ingredients: One 15-ounce can of navy beans, 1 tbsp. tahini, 2 tbsp. lemon juice, 1/2 tsp. sea salt, 1/2 tsp. pepper, 2 tbsp. ice water, 1/2 cup raspberries, 1/4 pine nuts, 1/3 cup maple syrup, 1-2 sliced garlic cloves, 1 tbsp. olive oil, 1/4 tsp. cayenne pepper, 2 tsp. chopped parsley.

Serves 4-6

1. Drain and rinse the beans, then tip them into a food processor along with the tahini, lemon juice, salt, and pepper. Blitz until smooth. Scrape down the sides, then blitz with ice water until very smooth. Spread into a serving dish or platter, leaving a few swoopy indentations.

2. Mash the raspberries with a fork, then swirl them through the dip.

3. Toast the pine nuts in a dry skillet over medium heat until golden. Push them to the perimeter and turn the heat down to medium-low. Add the olive oil and garlic and cook for 1 minute. Add the maple syrup and cook until the syrup foams up with tiny bubbles, about 2 minutes.

4. Remove the syrup from the heat and immediately pour over the dip. Sprinkle with fresh parsley and serve immediately.

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1 Comment

Pine nuts need a unit of measure. 1/4 what?

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