Macadamia 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 bright, garden-forward flavor that feels far more elevated than the effort involved. A squeeze of lemon and a hit of cumin round everything out, giving the dip a subtle warmth and just enough complexity to keep people coming back for more. Because it's built entirely from pantry staples and fresh herbs, there's no need to scan labels for hidden tree nuts or worry about cross-contact from specialty nut-based ingredients that sneak into so many store-bought dips. The food processor does the heavy lifting — just blend, adjust, and drizzle with a little extra olive oil for that glossy, restaurant-worthy finish. It holds beautifully in the fridge for up to four days, which makes it a genuinely useful make-ahead option for snack boards, veggie platters, or spreading thick onto crusty bread.
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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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