Description
Easy Gigantes Dip is a creamy, vibrant Mediterranean appetizer made from buttery Greek gigantes beans, tahini, and olive oil. Topped with fresh veggies and olives, this vegan dip is rich, refreshing, and perfect for parties or snacking.
Ingredients
- 1 ½ cups dried gigantes beans
- 2–3 bay leaves
- 2 tablespoons lemon juice
- 3 tablespoons olive oil (plus more for drizzling)
- 2 tablespoons tahini
- 1 garlic clove
- ½ cup grape tomatoes, diced
- 1 small cucumber, diced
- ¼ small onion, finely diced
- ¼ cup pitted kalamata olives, chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons chopped walnuts (optional)
Instructions
- Soak the gigantes beans overnight or for up to 24 hours.
- Drain and cook beans in a pot with bay leaves for about 1 hour until soft. Reserve 1 cup of cooking liquid before draining.
- Finely dice tomatoes, cucumber, onion, and olives. Toss with olive oil, oregano, parsley, salt, and pepper.
- In a food processor, blend cooked beans with tahini, lemon juice, garlic, olive oil, and some reserved cooking water until smooth. Adjust consistency as needed.
- Spread the dip into a serving dish and create a slight well in the center. Spoon the veggie topping on top and around the dip.
- Drizzle with olive oil and sprinkle with chopped walnuts if using. Serve with pita, crackers, or fresh vegetables.
Notes
- Substitute butter beans if gigantes beans are unavailable.
- Add red pepper flakes or chili oil for a spicy version.
- Use dill instead of parsley for a different herb profile.
- Keep veggie topping separate if making ahead to preserve texture.
- Best served chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Appetizer, Dip
- Method: Blending, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
