Cannellini beans blended with good olive oil, bright lemon juice, and a generous handful of fresh herbs make for a dip that feels genuinely luxurious — silky, fragrant, and impossible to stop scooping. The combination of parsley, chives, and thyme gives it a garden-fresh complexity that store-bought dips simply can't match, while a touch of cumin adds just enough warmth to keep things interesting. This is exactly the kind of plant-forward, olive-oil-rich dish that fits naturally into a Mediterranean way of eating, leaning on whole legumes and fresh produce rather than anything processed or heavy. Adding water gradually while the processor runs is the key to that smooth, spreadable texture — it should mound softly on a spoon without any graininess. A final drizzle of extra-virgin olive oil over the top isn't just for looks; it rounds out the flavor and ties everything together beautifully. Serve it with warm pita, raw vegetables, or alongside grilled fish and roasted vegetables for a spread that looks effortlessly impressive. It keeps well in the fridge for up to four days, making it a smart, satisfying option to prep ahead for the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Add the cannellini beans, olive oil, lemon juice, garlic, parsley, chives, thyme, cumin, salt, and black pepper to a food processor.
Process for about 30 seconds, scraping down the sides with a rubber spatula, until the mixture begins to come together.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
