Oats Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and packed with plant-based protein, 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, thyme, and a bright hit of lemon juice create a dip that tastes far more sophisticated than the effort involved. A touch of garlic and ground cumin add depth without overwhelming the fresh herb flavor, and a drizzle of good olive oil on top makes the whole thing look genuinely beautiful on a table. For anyone navigating oat-free eating, store-bought dips and spreads can be a minefield — many contain hidden grain-based thickeners or are processed on shared lines — so making your own from scratch is the cleanest route. Every ingredient here is naturally free of oats and oat derivatives, so you can dig in without second-guessing the label. It comes together in a food processor in just a few minutes and keeps in the fridge for up to four days, making it an easy, reliable option for snacking, entertaining, or spreading onto whatever you're serving alongside it.
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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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