Creamy, herbaceous, and endlessly scoopable, this white bean dip is the kind of thing that disappears fast at any gathering. Cannellini beans blitz up beautifully in a food processor, creating a silky base that rivals anything you'd find at a fancy restaurant — no dairy required. Fresh parsley, chives, and thyme bring a bright, garden-forward flavor, while a squeeze of lemon and a whisper of cumin add just enough depth to keep things interesting. A generous drizzle of extra-virgin olive oil over the top gives it that glossy, irresistible finish you see on every great mezze spread. Since every ingredient here is completely plant-based, there's no need to scrutinize labels or worry about hidden animal products sneaking in. It keeps well in the fridge for up to four days, which makes it a brilliant make-ahead option for weeknight snacking or weekend entertaining. Pile it onto crusty bread, scoop it with crudités, or spread it thick inside a wrap — honestly, it works with just about everything.
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Learn more →6 servings
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Add the cannellini beans, olive oil, lemon juice, garlic, parsley, chives, thyme, cumin, salt, and black pepper to a food processor.
Process for about 30 seconds, scraping down the sides with a rubber spatula, until the mixture begins to come together.
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