Welcome to part two of my fresh beans mini-series.

After making the harvest soup recipe in part one, I was left wondering what to do with the second half of the beans I’d shelled.

As I’m a fanatical hummus lover, I decided to experiment with a similar kind of dip made with fresh beans instead of the standard chick peas.

This savory citrus dip is the result and I couldn’t be happier with how it turned out! It’s incredibly simple to make and is a delicious alternative to hummus for a crudité platter, in a wrap or salad, or even as a snack spread on crackers.


  • 2 cups freshly shelled beans, rinsed
  • 1 large handful baby spinach
  • 1 small bunch flat leaf parsley
  • 1 small bunch fresh dill
  • half a lemon
  • 2 cloves garlic
  • 1 Tbsp nutritional yeast
  • 3/4 tsp sea salt
  • 1/3 tsp garlic powder
  • 1/3 tsp ground cumin
  • 1/3 tsp ground pepper
  • 1/3 cup olive oil
  • 1/4 cup water as needed


Place the beans in a small pot with enough water to cover them. Bring the water to a boil before turning the heat to low and simmering with the top on for 20 minutes.

While your beans are cooking prepare the other ingredients. Wash and roughly chop the parsley and dill. Peel the garlic cloves, juice the lemon half, and measure out the spices and olive oil.

Once the beans are soft, drain them and place them in a food processor along with the herbs, lemon, garlic and spices. Blend this mixture for a minute or so to combine.  With the food processor still running, slowly pour in the olive oil and mix everything until smooth.

Do a taste test here. If the dip is too thick or not creamy enough, add in a tablespoon of water at a time, blending after each addition until it reaches your desired consistency.


I love this dip because of the creaminess from the fresh beans, the citrus bite from the lemon, and the savory overtones from all the herbs. I like this best served as part of a snack box. Feel free to be as creative as you like with your combinations. Olives, gherkins, crackers, spiced nuts and seeds, cherry tomatoes, fresh fruit and of course several different kinds of cut up raw veggies are some of my favorites!