Low Sugar Dairy Free Creamy White Bean Herb Dip
Creamy, herbaceous, and genuinely satisfying, this white bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Cannellini beans blended with fresh parsley, chives, and thyme create a bright, savory base that tastes far more indulgent than its simple ingredient list suggests. A squeeze of lemon and a hit of cumin round everything out, giving it that layered, complex flavor you'd expect from a restaurant spread. Every single ingredient here is naturally free of added sugar — no sneaky sweeteners hiding in the mix the way they often do in store-bought dips and hummus alternatives. The food processor does all the heavy lifting, and a little water added gradually is the secret to getting that silky, spoonable texture just right. Finish it with a generous drizzle of olive oil and a scatter of fresh herbs, and it looks as good as it tastes. Serve it with crudités, warm pita, or crusty bread, and watch it disappear faster than you expected.
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- ¼ cup fresh parsley leaves, loosely packed
- 2 tbsp fresh chives, roughly chopped
- 1 tbsp fresh thyme leaves
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2–3 tbsp water, as needed
- pinch of red pepper flakes (optional)
For serving
- extra-virgin olive oil, for drizzling (optional)
- fresh parsley or chives, for garnish (optional)
Instructions
- 1
Add the cannellini beans, olive oil, lemon juice, garlic, parsley, chives, thyme, cumin, salt, and black pepper to a food processor.
- 2
Process for about 30 seconds, scraping down the sides with a rubber spatula, until the mixture begins to come together.
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