Creamy, herby, and bright with lemon, this white bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Cannellini beans blitz up beautifully in a food processor with olive oil, fresh parsley, chives, and thyme, creating a silky, spreadable texture that feels indulgent without a drop of dairy. A touch of garlic and cumin add depth, while a squeeze of lemon keeps everything tasting fresh and lively. Store-bought dips and spreads can be a minefield when you're avoiding certain grains — hidden fillers and thickeners have a way of sneaking in — so making your own from scratch is genuinely the smarter move. Every ingredient here is straightforward and easy to verify, which means you can dip with total confidence. Drizzle the top with a little extra olive oil and a scatter of fresh herbs before serving and it looks like something you'd order at a restaurant. It keeps well in the fridge for up to four days, so it's just as good for weekday snacking as it is for a party spread.
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Learn more →6 servings
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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.
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