Pistachio Free Dairy Free Creamy White Bean Herb Dip
Creamy, herbaceous, and genuinely satisfying, 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 bright lemon juice, fresh parsley, chives, and thyme create a dip that tastes far more luxurious than its short ingredient list suggests. A splash of good olive oil and a pinch of cumin round everything out, giving it a subtle warmth and depth that keeps people coming back for another scoop. Because it's built entirely from whole, simple ingredients, there's no need to scrutinize labels for hidden nut-based additives or worry about cross-contact from shared processing facilities — you know exactly what's in the bowl. The food processor does most of the work, and a few tablespoons of water added gradually are all it takes to hit that perfectly smooth, spreadable consistency. It holds up beautifully in the refrigerator for up to four days, making it an ideal make-ahead option for snack boards, veggie platters, or slathering on crusty bread. Finish it with a generous drizzle of olive oil and a scatter of fresh herbs, and it looks as good as it tastes.
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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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