Lupin Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and bright with lemon, this blended cannellini bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Cannellini beans blitz down into a silky, cloud-like base that genuinely rivals any dairy-laden spread — no cream cheese, no yogurt, nothing you'd need to second-guess. Fresh parsley, chives, and thyme give it a garden-forward flavor that feels a little fancy without requiring any real effort. A touch of cumin adds subtle warmth, and a finishing drizzle of good olive oil pulls the whole thing together beautifully. For anyone navigating lupin avoidance, this is a genuinely safe and satisfying option — cannellini beans are a completely distinct legume, and every ingredient here is straightforward and easy to verify. It comes together in a food processor in just a few minutes and keeps in the fridge for up to four days, making it ideal for meal prep, entertaining, or just having something delicious ready to go with crackers or crudités.
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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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