Almond Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and bright with lemon, this white bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Cannellini beans blitz up into a silky, spreadable base that genuinely rivals any store-bought option — without the mystery ingredients or the worry about shared processing lines with tree nuts. Fresh parsley, chives, and thyme give it a garden-forward flavor that feels elevated, while a touch of cumin adds just enough warmth to keep things interesting. A drizzle of good olive oil over the top before serving takes it from simple to seriously impressive. It comes together in a food processor in just a few minutes, and the texture is smooth and scoopable without being heavy or stiff. Serve it with pita, crackers, or raw vegetables, and don't be surprised when it disappears fast. It keeps well in the fridge for up to four days, which makes it a genuinely useful make-ahead staple for snacking or entertaining.
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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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