Chestnut Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and impossibly smooth, this white bean dip is the kind of thing you'll want to keep stocked in your 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 luxurious than its short ingredient list suggests. A drizzle of good olive oil on top and a scatter of fresh herbs make it look like something you'd order at a restaurant. Because everything here is built from whole, straightforward pantry and produce staples, you never have to second-guess what's actually in it — no hidden fillers, no mystery additives, just clean ingredients you can see and name. The food processor does all the heavy lifting, and a little water added gradually is the secret to getting that silky, spreadable texture just right. It works beautifully as a dip for vegetables or crackers, spread thick on toast, or dolloped alongside roasted meats and grain bowls. Make a batch on Sunday and you'll be reaching for it all week long.
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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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