Shellfish Free Dairy Free Creamy White Bean Herb Dip
Creamy, herbaceous, and endlessly scoopable, this white bean dip is the kind of thing that disappears fast at any gathering. Cannellini beans blended with fresh parsley, chives, and thyme create a bright, garden-forward flavor that feels far more elevated than the effort involved. A splash of lemon juice and a hit of cumin round everything out, giving the dip a subtle warmth and a little zing that keeps people coming back for another scoop. Because every ingredient here is plant-based and straightforwardly sourced, there's no need to squint at store-bought labels wondering what's hiding in the fine print. The food processor does the heavy lifting — just blend, adjust, and drizzle with a little extra olive oil for that glossy, restaurant-worthy finish. It holds up beautifully in the fridge for a few days, so making a batch ahead for the week is absolutely worth it. Serve it with pita, crackers, or a pile of fresh vegetables and watch it vanish.
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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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