Creamy walnut white bean dip with crisp, fresh spring vegetables.
¾ cup California walnuts, toasted
1 (15 oz) can cannellini beans, drained and rinsed
2 Tbsp olive oil
2 Tbsp lemon juice
1 tsp lemon zest
1 small garlic clove
2 Tbsp fresh chives, chopped
2 Tbsp fresh parsley, chopped
½ tsp sea salt
2–4 Tbsp cold water
3 radishes
2 small cucumbers
¼ cup sugar snap peas
8 mini sweet peppers
¼ cup microgreens
Add the toasted walnuts, cannellini beans, olive oil, lemon juice, lemon zest, garlic, and salt to a food processor or blender and blend until smooth. Add cold water 1 Tbsp at a time until the dip is creamy and scoopable. Once smooth, fold in the chopped chives and parsley for a fresh, herby finish. Refrigerate the dip for 20–30 minutes to allow the flavors to develop and the texture to firm slightly.
Wash and prepare the spring vegetables. Halve the radishes, slice the cucumber into ribbons or rounds and trim snap peas. Drain and pat all vegetables dry.
Spoon the dip into a bowl, drizzle with olive oil and finish with extra herbs if desired. Arrange the spring vegetables and microgreens around the dip.
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