Anti Inflammatory 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 blend up impossibly smooth with extra-virgin olive oil, bright lemon juice, and a generous handful of fresh parsley, chives, and thyme — a combination that tastes far more elevated than the short ingredient list suggests. Olive oil and legumes are both cornerstones of an anti-inflammatory way of eating, and the fresh herbs and lemon add antioxidant punch without any of the inflammatory triggers you'd find in a dairy-heavy dip. The cumin gives it a subtle warmth, and a pinch of red pepper flakes can take it up a notch if you're in the mood. Everything comes together in a food processor in just a few minutes, making it as practical as it is delicious. Serve it with raw vegetables, crackers, or warm flatbread, and finish with a generous drizzle of olive oil for that glossy, restaurant-worthy look. It keeps beautifully in the fridge for up to four days, so batch cooking this one is absolutely worth it.
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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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