Coconut Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and impossibly smooth, this white bean dip is the kind of thing that disappears fast at any gathering. Cannellini beans blended with fresh parsley, chives, and thyme create a dip that tastes bright and garden-fresh, while a hit of lemon juice and cumin keep every bite interesting. The whole thing comes together in a food processor in just a few minutes, making it one of the easiest crowd-pleasers you can pull off. Many store-bought dips and creamier spreads sneak in coconut-derived ingredients or oils, so blending your own from scratch means you stay in full control of what goes into the bowl. Olive oil does all the heavy lifting here — it gives the dip that luscious, velvety texture without any dairy or tropical oils anywhere in sight. A final drizzle of good extra-virgin olive oil and a scatter of fresh herbs on top makes it look like something straight off a restaurant mezze board. Serve it with warm pita, crackers, or a pile of raw vegetables and watch it vanish.
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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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