Gelatin Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and impossibly smooth, this white bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Cannellini beans blended with fresh parsley, chives, and thyme create a vibrant, garden-forward flavor that feels far more elevated than the effort involved. A squeeze of lemon and a hit of garlic round everything out, while a drizzle of good olive oil on top makes it look like something you'd order at a restaurant. Many store-bought dips and spreads sneak in gelatin or gelatin-derived stabilizers to achieve that silky texture — here, the beans themselves do all the work, no additives needed. The food processor technique is key: adding water gradually while the machine runs gives you that luxuriously smooth, spreadable consistency without any shortcuts. It comes together in minutes and keeps in the refrigerator for up to four days, making it a brilliant make-ahead option for snacking, entertaining, or spreading onto anything in sight.
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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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