Mushroom Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and bright with lemon, this blended white bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Cannellini beans give it a naturally silky base that turns luxuriously smooth in the food processor — no dairy required, and honestly, you won't miss it for a second. Fresh parsley, chives, and thyme bring a garden-fresh lift, while a touch of cumin and garlic add just enough depth to keep things interesting. For anyone navigating a mushroom-free lifestyle, store-bought dips and spreads can be a minefield of hidden ingredients, but every single component here is clean and straightforward. A drizzle of good olive oil over the top before serving takes it from simple to genuinely impressive. It holds up beautifully in the fridge for several days, making it a smart prep-ahead option for snacking, entertaining, or spreading onto just about anything you can get your hands on.
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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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