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Walnut Pesto White Bean Dip

Author Samah Dada


  • 1/3 cup walnuts
  • 3 cloves garlic
  • 2 cups fresh basil loosely packed
  • 1/2 cup olive oil plus more for garnish
  • 1/2 lemon juiced
  • 1/2 tsp red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 15 oz can white beans drained
  • 1/2 cup tahini
  • 1/2 tsp cumin
  • 1/2 lemon juiced
  • Water to thin
  • Za’atar to top
  • Toasted chopped walnuts, to top


  1. Let’s start by making the pesto: Combine your walnuts, garlic cloves, fresh basil, olive oil, lemon juice, red pepper flakes, salt, and pepper in your blender. Blend until completely smooth. Season to taste with salt, pepper, and red pepper flakes as desired.
  2. Transfer ¼ cup of the pesto into a small bowl and set aside – we are reserving this for later!
  3. In the same blender where the rest of your pesto is hanging out, add your can of white beans, plus the tahini, lemon juice, and cumin. Blend!
  4. Add water, tablespoon by tablespoon, to the blender to thin the dip to your desired consistency. Season to taste with more salt and pepper.
  5. Transfer the dip into a bowl. Add the reserved pesto on top. Drizzle with olive oil, top with chopped walnuts, and add a sprinkling of za’atar to finish. Enjoy!