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Creamy White Bean Dip

Creamy White Bean Dip

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Makes about 1 1/4 cups Servings


  • 1 15-ounce can cannellini (white kidney beans), drained
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 large garlic clove, peeled
  • 3/4 teaspoon ground cumin
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon grated lemon peel

Recipe Preparation

  • Puree first 5 ingredients in processor until almost smooth. Season with salt and pepper. Transfer dip to small bowl. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate. Mix mint, dill, and lemon peel in small dish; sprinkle over dip.

Nutritional Content

Per tablespoon: calories, 23 total fat, 1 g saturated fat, 0 cholesterol, 0Reviews Section

Creamy White Bean Dip with Harissa

Have you ever had a last minute gathering and needed to whip together a quick party snack? It&rsquos tough sometimes to come up with something quick and easy that&rsquos also tasty and satisfying and can please a small crowd.

I have a lot of ideas for this, but one of my go-to recipes is a simple spicy white bean dip. Bean dips are smooth and creamy and you don&rsquot need to have a lot of ingredients on hand to whip one together. You really just need the RIGHT ingredients. Aside from beans, of course.

For me, one of those amazingly flavorful ingredients is harissa.

I usually have a small batch of homemade harissa in my fridge to swirl into soups or stews, or to whip together quick sauces or quick dips and spreads like this white bean dip.

You only need a couple tablespoons usually, and that small amount delivers big flavor. Fast.

In a food processor, combine beans, garlic, 2 tablespoons lemon juice, olive oil and lemon zest. Pulse until mixture is smooth. Taste and season as desired. Add extra lemon juice (if required) and salt to taste. Re-pulse mixture to ensure all ingredients are well incorporated.

Garnish if desired, and serve alongside you favorite fresh vegetables, crackers and / or bread. Store extra dip in an airtight container.

-*Cannellini beans recommended, but feel free to substitute for your favorite white beans. You can also substitute 1.5 cups freshly cooked beans instead of 1 can (14 oz / 398 mL).

Creamy White Bean Dip with Spring Herbs

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 15 minutes
  • Yield: 4 cups of dip 1 x
  • Category: Dip
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan


This Creamy White Bean Dip is light, tasty, & packed with flavor from spring herbs & tahini. You’ll only need 5 ingredients to make this oil-free recipe!

Why You&rsquoll Love these White Bean Dips:

  • Variety: As long as you have your base of white beans, garlic and oil, you can change up the add ins to suit different tastes.
  • Quick: You just add all the ingredients to a food processor and it&rsquos ready in less than five minutes. You could make all three dip variations in less than 20 minutes.
  • Simple: You only need five ingredients plus salt and pepper for each dip.
  • Affordable: This dip uses inexpensive ingredients, which you can easily keep stocked in your pantry and fridge during the holiday season.
  • Versatile: Aside from a dip, it&rsquos great as a sandwich and burger spread or as a topper for salads and grain bowls.

Garlic Herb White Bean Dip

Creamy white bean dip with roasted garlic

Do your kids ask you for things at the last possible second even though they have known about whatever it is they need for weeks? My husband does this, too. “If you knew last Friday that you would need to bring a wrapped gift for your party, why are you telling me as we’re getting into the car on the WAY to the party??” It really messes up the walk I talk about being organized.

One of my daughters was going to a girl scout meeting which started at 6:00 pm, and guess what? She announced at 5:25 that she needed to bring an hors d’oeuvre. That 10 pre-teens would actually want to eat. And “not like something so totally healthy either, Mom.” Like cool! Like let’s pretend we’re on an episode of Chopped! But seriously, even though I like the idea of being able to whip something yummy together with stuff from my pantry in 20 minutes, it’s a little stressful.

Normally, my go-to would have been hummus, which I can make in 10 seconds and I know my daughter and her friends like it. But of course, on this day I had no cooked chickpeas. So you know what they say about necessity being the mother of invention. I found some canned white beans in the pantry and added them to the food processor with a few other staples that generally taste good with white beans and we had ourselves a winner dip. My daughter even said she liked it better than hummus. At the time, I made it with a raw garlic clove and it was terrific, but another day when I wasn’t under the gun I tried it with a whole head of roasted garlic and looooooved it more.

I just made the bean dip again recently to bring to a birthday dinner with some health-conscious ladies and served it with some crudites as shown in the picture. I stole the idea from Martha Stewart of putting the cut veggies in modern drinking glasses. It always makes for a pretty presentation. I also included a small bowl of balsamic vinegar and olive oil with a pinch of sea salt — another stolen idea, this time from an Italian restaurant. We have also used the dip as a sandwich spread with grilled vegetables. Fabulous with eggplant, sweet bell peppers and zucchini!

Sure I could have gone to the market on the way to the meeting and picked up a tub of salsa and a bag of chips, but thankfully I didn’t because then there would of been two of the same hors d’oeuvre at the meeting that night. (At least it’s not just my kid.)

What to serve with this Dip:

  • Cucumber or carrot sticks
  • Sliced capsicum (or bell peppers to those in the U.S)
  • Corn chips
  • Toasted pita bread
  • Use as a creamy spread for sandwhiches or wraps
  • Serve on crackers with tomato, avocado and some chopped olives
  • Serve on a platter alongside pesto, sundried tomato, olives
  • Dip your favourite seed crackers into for a quick and easy but filling healthy snack.

Additional Recipe Notes

  • You can use cannellini beans or butter beans to make this white bean dip.
  • I know it might seem like a pain to roast some garlic, but I can promise you it is worth it! It gives such a great smoky texture to the dip and gives it a well rounded flavour. You can still enjoy the bean dip without the garlic, but roasting it does take it to the next level when it comes to flavour!
  • The easiest way to roast the garlic is simply to do a whole head of garlic, what you don't use you can keep for up to 2 weeks to add to pesto, make garlic butter or add into a pasta sauce.
  • This white bean dip goes well with a variety of your favourite herbs mixed in. Sage, rosemary or oregano are some of my favourites.
  • Top the white bean dip with any leftover garlic cloves, a drizzle of good quality olive oil, extra salt and pepper, fresh parsley or other herbs.

Other recipe you might like to try:

  • This white bean dip goes really well with my favourite seed crackers, but if you are looking for a more traditional homemade cracker recipe you might like to try my gluten-free crackers.
  • This kale, basil and walnut pesto is my favourite Vegan and dairy-free pesto that goes well on a platter with this white bean dip.
  • Spread this creamy dip on toast, such as this Paleo nut and seed bread with rosemary and olives.

For more tasty recipes and to see what I&rsquove been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

(This recipe for white bean dip originally was published on Love Food Nourish in June 2016, it has been updated for user experience).

How to Make Beet Red White Bean Hummus

Ingredients for Beet Red White Bean Hummus

Cooked white beans (canned or home cooked), small beet, garlic, greek yogurt, tahini, parsley and salt.

Making the Beet Red White Bean Hummus

Place all the ingredients in the base of a blender or food processor. Pulse a few times, then scrape down the sides of the blender and pulse until creamy and smooth. Taste for seasoning and adjust as necessary. Transfer to a bowl and top with additional parsley for garnish. Serve with toasted baguette or your favourite vegetables.

Creamy White Bean Dip

Pick your favorite vehicle (read: snack) to dip into the most perfect batch of hummus you will ever taste, or just use a spoon because it really is that good.
I share with you my secret. A super simple secret that will give you the most luscious hummus in just five minutes. I have tried all of the methods for said creamy hummus, the most annoying and time consuming being peeling the chickpeas, ain't nobody got time for that, right?? I share with you the baking soda method!

This hack has seriously made the best hummus I have ever had and I am actually hummus obsessed, like I put it on everything. I also tested using just chickpeas and a mixture of other beans, but I found that the combination of both the chickpeas and white beans have a really delicious flavor together!

So, get your fav dipping snacks and a spoon (obvi) ready to go and make the creamiest hummus you will ever eat!


White Bean Dip

White beans are the perfect legume for dips because they have a mild flavor that lets the seasonings shine. Our favorite bean to use is cannelini, which has a naturally buttery taste and creamy texture.

Sticking with the classic hummus-inspired elements, we included tahini for creaminess, lemon juice and zest for tartness, and garlic for zing. Olive oil adds richness and sea salt brings it all together.

A generous amount of fresh dill adds herby flavor and the immediate feeling that spring is here! We made it, friends!

We hope you LOVE this white bean dip! It’s:

Quick & easy
& SO delicious!

It’s the perfect appetizer or snack, especially served with pita bread, chips, flatbread, crackers, or vegetables. It also goes well in bowls, on toast, in sandwiches, and beyond.


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