Turmeric 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 blitz up beautifully in a food processor, giving you a silky, cloud-like texture that rivals anything you'd find at a fancy restaurant — no dairy required. Fresh parsley, chives, and thyme bring a bright, garden-forward flavor, while a squeeze of lemon and a hit of garlic keep every bite lively and layered. A drizzle of good olive oil over the top right before serving makes it look as impressive as it tastes. Many store-bought dips and spreads sneak in spice blends that can contain turmeric, so making this one at home means you control every single ingredient with zero guesswork. The cumin adds just enough warmth and earthiness without any of the golden-hued spices that can be tricky to avoid. It keeps well in the fridge for up to four days, so you can make a batch ahead and have a gorgeous, crowd-pleasing dip ready whenever you need 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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