Air Fryer Crispy Walnut and Charred White Bean Dip

Name: Air Fryer Crispy Walnut and Charred White Bean Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 16 oz (425 g) canned white beans (cannellini), drained and rinsed; ¾ cup (85 g) walnut halves; 3 tbsp (45 ml) extra virgin olive oil; 2 tbsp (30 ml) fresh lemon juice; 2 cloves (10 g) garlic cloves, minced; 2 tbsp (30 g) tahini (sesame paste); ½ tsp (3 g) kosher salt; to taste freshly ground black pepper; ¼ tsp (½ g) smoked paprika; 2 tbsp (30 ml) water (optional); 8 oz (227 g) canned white beans (cannellini), drained, rinsed, and patted dry; 1 tbsp (4 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A Mediterranean-inspired white bean dip with toasted walnuts and charred white beans on top, finished with smoky depth from the air fryer. The beans beneath are smooth and creamy while the toasted walnuts and charred beans on the surface add crunch and earthy flavor. Serve warm with crudités, pita, or crackers.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: About 2 cups dip

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat your air fryer to 375°F (190°C) for about 3 minutes
Drain and rinse canned white beans thoroughly under cold water
Have all ingredients measured and ready before beginning

1
Toast the walnutsOven 375°F / 190°C
- Place walnut halves in a small air fryer–safe bowl or ramekin.
- Air fry at 375°F (190°C) for 6–7 minutes, shaking the basket halfway through, until they are golden brown and fragrant.
- Transfer to a plate and let cool slightly.
+ Show details− Hide details
Ready when: Walnuts are golden brown and smell nutty
Tip: Shake the basket halfway through to ensure even toasting and prevent burning.
2
Char the beansOven 400°F / 205°C
- Add the patted-dry charred beans to the air fryer basket (no need to wash after toasting walnuts).
- Drizzle with 1 tablespoon (15 ml) of olive oil and season lightly with salt and pepper.
- Air fry at 400°F (200°C) for 8–10 minutes, shaking every 3 minutes, until the beans are deeply spotted, slightly blistered, and starting to split.
- Set aside.
+ Show details− Hide details
Ready when: Beans have dark brown spots, blistered skin, and are starting to split
Tip: Shake frequently to avoid sticking and to char evenly on all sides.
3
Make the bean base
- In a food processor, combine the drained and rinsed white beans, minced garlic, tahini, lemon juice, remaining 2 tablespoons (30 ml) of olive oil, salt, and smoked paprika.
- Blend until smooth, 1–2 minutes.
- If the mixture is too thick, add water 1 tablespoon (15 ml) at a time until you reach a creamy, spreadable consistency—it should hold its shape but be lighter and airier than hummus.
+ Show details− Hide details
Ready when: Mixture is completely smooth with no visible bean pieces
Tip: Start with less water than you think you need; you can always add more, but you can't remove it.
4
Assemble and serve
- Spoon the creamy white bean mixture into a serving bowl.
- Drizzle the top with a little more olive oil if desired.
- Scatter the toasted walnuts and charred beans over the surface, then sprinkle with fresh parsley.
- Serve warm or at room temperature with pita chips, crackers, crudités, or toasted bread.
+ Show details− Hide details
Tip: If the dip cools and becomes too thick, warm gently in the air fryer at 300°F (150°C) for 2–3 minutes, or stir in a splash of warm water.

Good to know

Tips

For a nuttier flavor, warm the dip gently in the air fryer at 300°F (150°C) for 2–3 minutes just before serving to release the aromas of the toasted walnuts.
If you don't have an air fryer, toast the walnuts in a 375°F (190°C) oven for 8–10 minutes, and char the beans in a dry skillet over medium-high heat for 8–10 minutes, stirring frequently.
Blend the bean base until very smooth for a restaurant-style finish; if you prefer texture, pulse fewer times and leave some small bean pieces.
Drizzle a small ring of good olive oil around the top of the dip as a finishing touch—it signals quality and adds richness.

Make ahead

Prepare the bean base up to 3 days ahead; store in an airtight container in the refrigerator. Toast the walnuts and char the beans up to 1 day ahead, keeping them separate in airtight containers. Assemble the dip just before serving to keep the walnuts and beans crispy.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days (store the base and toppings separately for best texture). Freezer: The bean base freezes well for up to 2 months, but walnuts and charred beans are best used fresh. Reheat from frozen on the stovetop over low heat, stirring occasionally, until warm.

Substitutions

tahini (sesame paste) → Greek yogurt or sour cream. Use 2 tablespoons (30 g) for a tangier, lighter dip with less nutty flavor. The texture will be slightly less creamy.
walnut halves → pine nuts, hazelnuts, or almonds. Toast at the same temperature and time; pine nuts may toast faster (5–6 minutes), so watch closely.
canned white beans (cannellini) → chickpeas or cannellini beans stored differently. Chickpeas will be slightly earthier and denser. The base will have a similar creamy texture.
fresh lemon juice → lime juice or white wine vinegar. Use the same amount; lime will give a brighter, more tropical note, while vinegar adds sharper tang.