Creamy White Bean Dip with Spring Herbs

Step 1

Prepare your ice water, if you haven’t already (see note). Add the parsley, chives, mint, garlic, lemon juice, and salt to a food processor with the S-blade attached. Process for 45-60 seconds, until the herbs are roughly chopped. Stop every 15-20 seconds to scrape down the sides of the machine with a spatula.

Step 2

Add the drained beans to the food processor and process until they are mostly broken down, 30 to 45 seconds.

Step 3

Pour the tahini over the beans, then seal the food processor and begin to run. Slowly stream the ice water into the food processor while it is running, then continue to blend for 5 minutes, continuously. Use 3/4 cup of water for a thicker spread, and 1 cup of water for a smooth, creamy dip.

Step 4

taste the dip and add any salt to taste, if necessary. Use a spatula to transfer the dip to a serving bowl and top with additional fresh herbs and/or olive oil, if desired. Or, store in an airtight container in the fridge for up to one week; note that the dip will thicken once refrigerated.