Fish Free Dairy Free Creamy White Bean Herb Dip
Creamy, herbaceous, 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 bright lemon juice, fresh parsley, chives, and thyme create a dip that tastes far more luxurious than its short ingredient list suggests. A touch of cumin adds subtle warmth, while a generous drizzle of extra-virgin olive oil on top gives it that irresistible, restaurant-worthy finish. The food processor does all the heavy lifting — just blend, adjust, and you're done. Since every ingredient here is entirely plant-based and straightforward, there's no need to scrutinize labels or worry about hidden seafood derivatives that sometimes sneak into store-bought dips and spreads. It's equally at home alongside pita and crudités at a party or spread thick on toast for a quick weekday snack. Make a batch on Sunday and it keeps beautifully in the fridge for up to four days.
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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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