Fructose Free Dairy Free Creamy White Bean Herb Dip
Creamy, herbaceous, and satisfying in a way that feels almost indulgent, this white bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Cannellini beans blitz up beautifully smooth in a food processor, delivering that rich, velvety texture without any dairy whatsoever. Fresh parsley, chives, and thyme bring a bright garden-herb flavor that store-bought dips simply can't match, while a squeeze of lemon juice keeps everything lively and balanced. Managing fructose intake often means scrutinizing packaged snacks and dips for hidden high-fructose ingredients, so making your own from whole, simple ingredients is a genuinely smart move. Every component here — beans, olive oil, lemon, garlic, fresh herbs, cumin — is straightforward and easy to verify, giving you full control over what goes into the bowl. A drizzle of good olive oil and a scatter of fresh herbs on top make it look like something you'd order at a restaurant. Scoop it up with your favorite low-fructose dippers, spread it on toast, or dollop it alongside roasted vegetables — it holds 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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