Lemony Tiger Eye Bean Dip

Tiger eye beans are an absolute treasure in the world of heirloom legumes, and their naturally creamy texture makes them ideal for transforming into silky, luxurious dips. These stunning speckled beans boast rich, earthy flavors that create the perfect canvas for bright, vibrant additions. The deep, nutty undertones of tiger eye beans harmonize beautifully with the sharp brightness of fresh lemon juice and the tangy, fruity notes of sumac, creating a dip that's both sophisticated and utterly satisfying.

Featured bean: Tiger Eye

Other beans to try: Speckled Bayo, Old Indian Woman

Take 'em from dried to cooked with our guide!

Ingredients

• 2 cups cooked tiger eye beans
• 2 tablespoons olive oil, plus more for drizzling
• 1 lemon, halved
• Cherry tomatoes
• 1/2 teaspoon salt
• Several cranks of fresh ground pepper
• 1/3 teaspoon sumac
• Chopped parsley
• Pita chips for serving

Instructions

Add the cooked tiger eye beans, olive oil, salt, pepper, and juice from half of the lemon to a blender. Blend on high speed, adding a bit of the bean cooking liquid as needed to achieve your desired creamy texture. Taste and adjust the seasonings as needed.

While the dip is blending, place the remaining lemon half and cherry tomatoes in a grill pan on the grill or under the broiler in the oven. Cook until they develop a beautiful char with slightly blackened edges.

Spread the creamy bean dip in the bottom of your serving bowl, creating a smooth, inviting base. Top with the charred cherry tomatoes, then squeeze the charred lemon half over everything, allowing those smoky, caramelized citrus juices to mingle with the dip. Finish with a generous drizzle of olive oil, a sprinkle of sumac for that gorgeous pop of color and tartness, and a handful of freshly chopped parsley.

Serve immediately with crispy pita chips for scooping up this irresistible combination of creamy beans, bright citrus, and smoky charred vegetables.

Lemony Tiger Eye Bean Dip

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Category

Appetizer

Creamy heirloom tiger eye beans blended with bright lemon and tangy sumac create this luxurious dip. Topped with charred tomatoes and served with pita chips.

Author:

Lisa Riznikove

Ingredients

• 2 cups cooked tiger eye beans
• 2 tablespoons olive oil, plus more for drizzling
• 1 lemon, halved
• Cherry tomatoes
• 1/2 teaspoon salt
• Several cranks of fresh ground pepper
• 1/3 teaspoon sumac
• Chopped parsley
• Pita chips for serving

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Directions

1. Add the cooked tiger eye beans, olive oil, salt, pepper, and juice from half of the lemon to a blender. Blend on high speed, adding a bit of the bean cooking liquid as needed to achieve your desired creamy texture. Taste and adjust the seasonings as needed.

2. Place the remaining lemon half and cherry tomatoes in a grill pan on the grill or under the broiler in the oven. Cook until they develop a beautiful char with slightly blackened edges.

3. Spread the creamy bean dip in the bottom of your serving bowl, creating a smooth, inviting base. Top with the charred cherry tomatoes, then squeeze the charred lemon half over everything, allowing those smoky, caramelized citrus juices to mingle with the dip. Finish with a generous drizzle of olive oil, a sprinkle of sumac for that gorgeous pop of color and tartness, and a handful of freshly chopped parsley.

4. Serve immediately with crispy pita chips for scooping up this irresistible combination of creamy beans, bright citrus, and smoky charred vegetables.