Gluten Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and packed with plant-based protein, this white bean dip is the kind of crowd-pleaser that disappears fast at any gathering. Cannellini beans blended with fresh parsley, chives, thyme, and a bright hit of lemon juice create a dip that tastes far more complex than the short ingredient list suggests. A touch of cumin adds warmth and depth, while a drizzle of good olive oil over the top gives it that irresistible, restaurant-worthy finish. Every ingredient here is naturally free of gluten, so there's no need to scrutinize labels or swap anything out — it just works as written. The food processor does all the heavy lifting, and a little water added gradually is the secret to getting that silky, spreadable texture that holds its shape without turning stiff or grainy. It keeps well in the fridge for up to four days, making it a brilliant make-ahead option for snacking, entertaining, or meal prep. Serve it with your favorite gluten-free crackers, raw vegetables, or warm rice-based flatbreads 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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