Barley 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, cloud-like base that rivals any store-bought spread — without a drop of dairy or any grain-based thickeners in sight. Fresh parsley, chives, and thyme give it a garden-forward flavor that feels genuinely elevated, while a hit of cumin adds just enough warmth to keep things interesting. The whole thing comes together in a food processor in minutes, and a drizzle of good olive oil on top makes it look like something you'd order at a restaurant. It's naturally free from barley and any of the sneaky grain additives that can show up in packaged dips, so you can scoop away without second-guessing the label. Serve it with crudités, warm flatbread, or spread it thick on a sandwich — it holds beautifully in the fridge for up to four days, which means the hardest part is not finishing it all at once.
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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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