High Fructose Corn Syrup Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and packed with plant-based protein, this blended white bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Cannellini beans get whipped in a food processor with bright lemon juice, fresh parsley, chives, thyme, and a touch of cumin until the whole thing turns silky smooth and utterly scoopable. A drizzle of good olive oil on top takes it from simple to genuinely impressive. Store-bought dips and spreads are notorious for sneaking in sweeteners like high fructose corn syrup, especially in flavored or "creamy" varieties — making this from-scratch version a smart and satisfying swap. Every single ingredient here is whole and recognizable, so you know exactly what you're eating. It works beautifully as a dip for vegetables or pita, spread on toast, or dolloped alongside roasted proteins. Make a batch on Sunday and it'll keep covered in the fridge for up to four days, ready whenever you need it.
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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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