Cinnamon Free Dairy Free Creamy White Bean Herb Dip
Creamy, herbaceous, and surprisingly luxurious, this white bean dip comes together in a food processor with just a handful of fresh, wholesome ingredients. Cannellini beans blended with olive oil, lemon juice, and a trio of fresh herbs — parsley, chives, and thyme — create a silky spread that feels far more indulgent than it has any right to be. A touch of cumin adds earthy depth without overwhelming the bright, garden-fresh flavor, and a drizzle of good olive oil on top makes it look genuinely beautiful on the table. Store-bought dips and spreads can be sneaky when it comes to added spices and flavor blends, so making this from scratch means you know exactly what's going in the bowl. The process is straightforward — blend, taste, adjust — and the result is smooth and scoopable with just the right amount of body. It keeps well in the fridge for up to four days, so it's just as useful for weekday snacking as it is for a party spread. Pile it onto a platter with vegetables, crackers, or warm flatbread and watch it disappear.
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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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