Garden Crisps with Herby White Bean Spread

Amy

These Garden Crisps with Herby White Bean Spread are a vibrant, wholesome snack that’s as easy to make as it is delicious. Ready in just 20 minutes, it’s a fresh, fuss-free way to enjoy bold flavors and nourishing ingredients.

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Prep Time 20

Total Time 20

Servings 8

Equipment

food processor

Ingredients

For the Herby White Bean Spread

1 1/2 cups cooked cannellini beans, drained and rinsed
1/4 cup cilantro or parsley
1/4 cup mixed fresh herbs (dill, tarragon, mint, and/or chives)
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon tahini
1 small garlic clove
1/2 teaspoon lemon zest
1/2 teaspoon sea salt, plus more to taste
1 to 3 tablespoons water, if needed
Freshly ground black pepper

For Serving

Lundberg Organic Brown Rice Thin Stackers
Thinly sliced radishes
Thinly sliced carrots
Edamame
Fresh herbs
Crumbled feta cheese, optional

Instructions

In a food processor, place the cannellini beans, herbs, olive oil, lemon juice, tahini, garlic, lemon zest, salt, and several grinds of pepper. Pulse until creamy. If the mixture is too thick, add water, 1 tablespoon at a time, until it reaches a creamy consistency.
Assemble each thin stacker with the spread, radishes, carrots, edamame, herbs, and a sprinkle of feta cheese.

Keyword garden crisps, healthy snack, herby spread, plant-based recipe, white bean dip