Dill With It: Creamy Pickle-White Bean Dip

Grab this

• 1 can (540 mL) white kidney beans or cannellini beans, drained and rinsed (about 2 cups)
• 1/2 cup chopped vegan dill pickles, divided
• 2 tablespoons dill pickle brine
• 2 tablespoons tahini
• 1 tablespoon extra-virgin olive oil, plus a little for serving if desired
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure maple syrup
• 1 small garlic clove, roughly chopped
• 1/4 cup loosely packed fresh dill, divided
• 1/4 teaspoon black pepper
• 2 to 4 tablespoons cold water, as needed

Do this

1. Set aside 2 tablespoons of the chopped pickles and 1 tablespoon of the fresh dill for finishing the dip.
2. Add the beans, remaining pickles and dill, pickle brine, tahini, olive oil, lemon juice, maple syrup, garlic, black pepper and 2 tablespoons cold water to a food processor.
3. Blend for 60 to 90 seconds, stopping once to scrape down the bowl, until the dip is smooth and creamy.
4. Blend in additional cold water 1 tablespoon at a time until the dip is thick but easily scoopable. Taste and add a small splash of lemon juice or pickle brine only if needed.
5. Spoon into a shallow bowl. Top with the reserved pickles and dill and, if desired, a small drizzle of olive oil. Serve with cucumber sticks, carrots, toasted pita or vegan crackers.