Zucchini and White Bean Dip

This white bean dip may seem a bit like hummus, thanks to the flavors and textures of tahini, olive oil, and garlic, but it has an herby backbone from a trio of fresh herbs. What really sets this dip apart is the addition of shredded and chopped zucchini, which provides a texture reminiscent of a lightly crunchy pickle. You can process the zucchini, which is salted and drained to release moisture, to a fine chop or leave it a little larger for a chunkier dip — it’s up to you. Canned white beans allow for quick preparation, which makes the dip perfect for last-minute entertaining.

What should I serve with this dip?

Pita chips are a classic match for this creamy bean dip, as are vegetable crudités like carrots, cucumbers, bell peppers, and radishes. You can also serve crostini alongside this dip or any other favorite cracker, pretzel, or chip — even sturdy potato chips would be great.

Leftovers are also fantastic as a sandwich spread or dolloped onto a grain bowl.

Notes from the Food & Wine Test Kitchen

Add the garlic to the processor first to mince it; it will stay too chunky if added with the other ingredients. 

Any variety of summer squash can be used instead of zucchini, like yellow squash, as well as any variety of white beans instead of cannellini. And feel free to cook your own white beans instead of using canned beans.

Make ahead

Leftovers can be refrigerated in an airtight container for up to one week.