Dreams do come true! We had a great idea for a charred pepper and white bean dip but never thought it would be so delicious. This is going to become your favorite versatile, creamy, savory, spicy dip.
This is the perfect accompaniment for vegetables, wraps, flatbread naan, and more. Only eight ingredients and just 30 minutes are required. We’ll show you exactly how to do it!
Enjoy the Inspiration
This creamy white bean dip, while not being a traditional hummus, is inspired by hummus with a spicy, smoky twist!
Serrano white bean dip recipe
The first step is to roast serrano peppers, which gives them a lovely smoky taste and helps tone down the spicy intensity of the peppers. Place them on foil to keep them off the pan. It also wraps around the peppers once they are roasted, making it easier to peel. Peeling them is much simpler!
Sautéing shallots and garlic brings their natural sweetness out and depth in flavor while also beautifully balancing the spice of the charred Serranos. The white beans help to warm and soften the shallots and garlic, resulting in super creamy results.
Use lemon juice to add brightness and balance and cashew butter or tahini for creaminess. Add salt and pepper as well.
You can transform a few peppers and beans into a creamy dip, spicy, or super-savory drop by combining everything in the processor. We dare anyone to try this recipe — it’s hard, we know!
US Customary – Metric
- Serrano peppers halved with stems removed
- 5 Tbsp olive oil (DIVIDED)
- Four large cloves of garlic, minced
- 1/4 cup minced shallot
- Cannellini Beans (15 oz.) (or 1 3/4 cups Homemade)
- Half a teaspoon of each black pepper and sea salt
- Use tahini if you prefer nut-free.
- 1/4 cup lemon juice (~2 medium lemons)
- Pita bread
- Preheat the oven to 425 F. (218 C). Spread out the peppers on a baking tray lined with foil or a baking pan brushed with olive oil. Roast for 15 minutes, turning the peppers halfway to ensure an even charring.
- Warm two tablespoons (30ml // adjust the amount if you are changing the number of servings). Add the shallot and garlic to the hot oil and sauté until translucent and soft, about 3 minutes. Reduce heat to medium and add cannellini bean and salt and pepper. Mix everything and heat the beans for 3 to 5 minutes or until they are warm.
- Wrap the foil carefully around the peppers and steam them for a couple of minutes. Peel the skin off the peppers and remove the seeds. Be sure to wash your hands afterward thoroughly.
- Add the bean mixture to a Food Processor. Also, add cashew butter and lemon juice. Blend for approximately 1 minute. Scrape down the sides if necessary. While the processor is running, slowly stream in the remaining three tablespoons of olive oil (45 ml/adjust if you are changing the batch size). Continue until the mixture becomes creamy and smooth.
- Enjoy warm or chilled before serving. You can serve it in bowls or spread it on sandwiches. It also tastes great with crackers, fresh vegetables, pita, flatbread, naan, or gluten-free flatbread.
- Covered leftovers can be kept in the fridge for a maximum of 4-5 days. It is not freezer-friendly.