Vegan White Bean Dip with Kale {Gluten-Free, Vegan}

A hearty and flavorful vegan white bean dip with kale comes together in minutes and is packed full of vitamins and nutrients. Vegan, too.

Something about summer always has me craving a good dip. There’s just something super light and refreshing about a simply summer lunch – dipping crackers or fresh veggies into a creamy home made dip.

I don’t what it is but I love it. On those days when it’s simply too hot to even consider turning on the stove top or oven a home made dip makes for a great snack or light meal.

If I’m whipping out the food processor it’s usually to make either pesto (my fave) or hummus but the other day I was looking for something different.

Well that and I happened to realize that there was a huge bag of kale in the fridge that needed to be at least opened and partially consumed before it expired.

And coincidentally I had just picked up a jar of yellow miso paste at Whole Foods – which is something I normally never buy but randomly tossed into the shopping cart.

Not to get distracted here but have you noticed all the incredible free samples they hand out at Whole Foods? This was my first trip there in over a year and I gladly walked up and down the aisles sampling everything from protein bars, to creamy mango gelato and specialty iced teas.

Um yum!

I was seriously impressed. Best variety of free samples I’ve seen in a while.

So after that shopping trip I had all the ingredients I need for this vegan white bean dip so when I stumbled upon the recipe online I knew this would make the perfect summer snack.

White beans, kale, miso, oil, spices, lemon juice and garlic, all come together in the food processor and a few quick whirs (is that a word?) and this vegan white bean dip recipe is ready for the tasting. I loved the addition of miso to this dip because it really adds a deeper element to the dip, something of that umami flavor. Miso in general is a favorite flavor of mine – I love using it in salad dressings, and have made miso soup before that this was my first time adding it to a dip.

It worked perfectly in this vegan white bean dip recipe. I’ll have to start adding it to more dips in the future – I can only image it would go well with hummus too!

Creamy, lighty, healthy and packed full of vitamins and nutrients, this vegan white bean dip is home made dips at its best.

Let me know what you think of my vegan white bean dip in the comments below!

5 from 2 votes

Print

Vegan White Bean Dip with Kale {GF}

Prep Time

10 mins

Total Time

10 mins

 

A hearty and flavorful vegan white bean dip with kale that comes together in minutes and is packed full of vitamins and nutrients. Gluten-Free and Vegan.

Course: Dips and Spreads

Cuisine: American, Healthy, Vegan

Servings: 4 people

Calories: 193 kcal

Author: Vicky Berman

Ingredients

• 1 can cannellini beans rinsed and drained
• 2 sprigs fresh rosemary
• 1 cup kale
• 1 tablespoon yellow miso
• 1/8 teaspoon salt
• 2 cloves garlic minced
• 3 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice

Instructions

1. Combine all ingredients in food processor and process on high until smooth. Add olive oil or water if you prefer a more liquidy consistency.

Recipe Notes

Recipe Adapted from Produce on Parade

Nutrition Facts

Vegan White Bean Dip with Kale {GF}

Amount Per Serving

Calories 193 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 474mg21%

Potassium 102mg3%

Carbohydrates 20g7%

Fiber 5g21%

Protein 7g14%

Vitamin A 1675IU34%

Vitamin C 24.9mg30%

Calcium 94mg9%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.