Vegan Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and impossibly smooth, 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 flavor that feels bright and garden-fresh, while a hit of lemon juice and garlic keeps every bite lively. A splash of good olive oil and a pinch of cumin round out the depth, making this taste far more complex than the short ingredient list suggests. Because every single component here is plant-based, there's no need to swap anything out or second-guess a label — it's naturally rich and satisfying without a drop of dairy. The food processor does all the heavy lifting, and a little water added gradually is the secret to getting that silky, spreadable texture that holds its shape beautifully on a platter. Drizzle extra olive oil over the top and scatter fresh herbs for a finish that looks like it came from a restaurant. It keeps in the fridge for up to four days, so making a big batch ahead of time is absolutely worth 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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