Brazil Nut Free 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, thyme, and a bright hit of lemon juice create a dip that tastes far more indulgent than its simple ingredient list suggests. A drizzle of good olive oil on top and a scatter of fresh herbs make it look as beautiful as it tastes. Store-bought dips and spreads can be a minefield when you're avoiding certain tree nuts — shared facilities and vague labeling make it hard to feel confident about what's actually in the container. Making it yourself from scratch means you know exactly what went in, and every single ingredient here is straightforward and easy to verify. 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. Serve it with warm pita, crunchy vegetables, or spread it thick on toast — it keeps beautifully for up to four days, so it's just as good for a weeknight snack as it is for a party spread.
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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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