This White kidney bean dip | Cannellini bean dip made from scratch in instant pot is one of the recipes that I enjoy making for those evening hunger pangs or to entertain our friends. It is vegan, gluten free and absolutely delicious.
Less than 10 ingredients is all it takes to make this smooth and creamy White bean dip.
With a simple make ahead of time trick this white bean dip comes together in just 2 minutes.
It is a great alternative to the classic hummus and can be very addictive.
So why is it different from hummus?
I have used coconut yogurt instead of oil and tahini which gives a unique refreshing taste to this dip setting it apart from the classic chickpeas hummus. Roasted garlic elevates the overall flavor.
This cannellini dip / white kidney bean is made by cooking the beans from scratch in my instant pot/ pressure cooker . I have pressure cooked it in my Instant pot . After getting my instant pot I have developed a ritual of boiling one kind of bean and lentil that will last me the entire week . This has immensely helped me to include protein in our diet with ease and on everyday basis. I just pressure cook a batch once or twice a week and keep adding to various recipes. How easy it is to get your daily dose of protein !
You may use you traditional stove top pressure cooker for the same or use the store-bought cans. Whatever works.
If you do not have an instant pot do not shy away from using canned beans .
Made with handful of ingredients if you have the beans boiled already, this dip comes together in 2 minutes .
Serve this dip with crackers ,chips carrots, celery or pita.
This time I served this white bean dip with home made crispy pita chips.
Recipe for cooking white/ cannellini beans in instant pot- (with and without soaking )
Rinse 1 cup beans and soak in 3 cups water.
Bring it to a rolling boil on the stovetop . Take it out from the heat , place a lid and let it soak 8-10 hours or overnight.
1 3/4 cups water for cooking
The beans will double it’s size after overnight soaking.
After the beans are soaked overnight discard the water and add 1 3/4 cups of fresh water.
Switch on your ip.
Place everything above and close the lid, sealing position.
Manual high pressure for 9 minutes .
Natural pressure (NPR) release.
Once the pin goes down open the lid and check if the beans are tender by mashing with a fork.
The cooked beans will be approximately 2.5 cups.
Forgot to soak beans?
Just rinse the beans 2-3 times in a colander with running tap water .
For every 1 cup of beans add 3 cups of water to the IP.
Close lid , sealing position.
Cook on high pressure for 35 minutes.
Natural pressure release.
Given below is the recipe followed by storing tips, substitutions in the notes.
Recipe for homemade pita chips –
A delicious dip for entertaining your guests or for satisfying those evening hunger pangs. Vegan , gluten free and healthy.
- 2 cloves roasted garlic
- ½ cup So Delicious coconut yogurt*
- 2 cups cooked white kidney beans
- 1/4 cup nutritional yeast *
- 2 tablespoon or more Cold water to thin
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh or dried parsley
- Pinch of cayenne pepper optional
Place all ingredients called for to blend in your food processor/ blender or mixer.
Add more water to attain the desired consistency.
Just before serving drizzle some evoo and sprinkle some dried or fresh herbs .
I have used ready roasted garlic that I bought from Whole Foods deli section .
Use thick yogurt of your choice .
Add more water if necessary to reach desired consistency.
Nutritional yeast / nooch adds cheesy flavor as well as good nutrition to the dip but it's optional
Keeps well in the refrigerator up to 3 days.
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