Crispy Roasted Potatoes & Creamy White Bean Hummus

What's tastier than a pile of roasted herb-y potatoes sitting on a creamy white bean dip?

I firmly believe that crispy potatoes are one of life’s simple pleasures. And what makes it even better? A creamy dipping sauce of course.

Sooo today, I’m sharing a ridiculously easy, but totally addicting, recipe for Roasted Potatoes with a White Bean Dip—aka the perfect appetizer, side dish, or even meal!

I mean…YUM. Shall we dive in?

---

Crispy Oven Roasted Potatoes

Servings: 3 Servings
Prep Time: 25 minutes
Cook Time: 30 minutes

Ingredients

• 2 potatoes, cut into 1-inch chunks

• ½ tbsp - 1 tbsp olive oil

• 1 tsp garlic powder

• ½ tsp paprika

• 1 tbsp chopped parsley

• Salt & pepper, to taste

• Lemon zest & crumbled vegan feta, for topping

Instructions

1. Preheat oven to 425°F.

2. Soak the potatoes in cold water for 20 minutes (this helps them crisp up!). Drain and pat dry.

3. Toss with olive oil, garlic powder, paprika, salt, and pepper. Spread them out on a lined baking sheet.

4. Roast for 30–35 minutes, flipping halfway through, until golden and crispy.

---

Creamy White Bean Hummus

Servings: 3 Servings
Prep Time: 5 minutes

Ingredients

• 1 can white beans (great northern, navy, or cannellini)

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 2 cloves garlic

• ¼ cup tahini

• 1 tsp lemon zest

• 2 tbsp bean juice (or more for a thinner consistency)

• Salt, to taste

Instructions

1. Drain, rinse, and pat dry the beans (but save the liquid—it’s perfect for blending!).

2. Pulse beans, olive oil, lemon juice, garlic, tahini, salt, and lemon zest in a food processor until smooth.

3. Add the bean juice, one tablespoon at a time, until you reach your perfect creamy consistency.

4. Taste and add more salt and lemon zest to your taste!

---

How to Serve

Add the roasted potatoes on top of the white bean hummus and top with fresh parsley, lots of lemon zest, a pinch of salt and pepper, and crumbled vegan feta (or nutritional yeast!).

You can also pair with a simple salad or roasted tofu for a full meal.

---

Leftovers

Have leftovers? Here’s how to store and repurpose them:

Roasted Potatoes: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven (375°F for 10–15 minutes) or air fryer to get them crispy again.

White Bean Dip: Keep in a sealed container in the fridge for 5–6 days. If it thickens up, stir in a little olive oil or lemon juice before serving.

Leftover Ideas:

• Toss the potatoes into a salad or grain bowl.

• Spread the bean dip on a sandwich.

• Use both as a filling for a pita or wrap with greens.

---

Enjoy!

xoxo, Natalie!