White Bean Dip or Sauce (GF, DF)

White bean dip is one of my favourite dips and sauces. I really like the flavour with the artichoke hearts.

The reason why I use apple cider vinegar instead of lemon juice is simply because I’m allergic to lemon juice. But I find the artichoke hearts give it a mild lemon taste.

I use grapeseed oil instead of olive oil because I’m allergic to olive oil… or whatever it is being marketed as olive oil.

You may be interested to know that the olive oil industry is highly fraudulent. Most of the time what is being sold as olive oil is either rapeseed oil – also known as canola oil, or some mixture of it. So who knows what it is I’m actually allergic to here. I assume it’s either olive oil or rapeseed oil. It makes my mouth burn.

The other ingredients are pretty similar to hummus: salt, tahini, and any spices you want to add.

That’s about it. I throw all of the ingredients into my Vitamix and turn it up high, using a plunger to push everything down into the blades, and I run it until it’s smooth.

I use this white bean dip or sauce as vegetable dip, fruit dip (apples), tortilla chip dip, spaghetti sauce, pizza sauce, and whatever else I may want sauce or dip for! Sometimes I’ll even freeze some in larger ice cube trays or 1/2 cup amounts to use at a later time. Most of the time it doesn’t last me long enough to freeze.

Give it a try and let me know what you think in the comments below.