Honey Free Dairy Free Creamy White Bean Herb Dip
Creamy, herbaceous, and impossibly smooth, this white bean dip is the kind of crowd-pleaser that disappears fast at any gathering. 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 warmth and depth, while a generous drizzle of extra-virgin olive oil over the top gives it that irresistible, restaurant-worthy finish. Since every ingredient here is completely plant-based and naturally free of honey or any sweeteners, there's no label-checking required — just straightforward, clean eating. Many store-bought dips and spreads sneak in honey as a flavor enhancer, so making your own is the easiest way to stay in control of what's actually in the bowl. The food processor does all the heavy lifting, and a little water added gradually is the secret to getting that perfectly silky, spreadable texture. Make a batch ahead of time and keep it in the fridge for up to four days — it's just as good on day three as it is fresh.
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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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