Vegetarian Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and impossibly smooth, this white bean dip is the kind of thing that disappears from the table before anyone realizes how easy it was to make. Cannellini beans blended with fresh parsley, chives, and thyme create a dip that tastes bright and garden-fresh, while a hit of lemon juice and a whisper of cumin give it real depth. The food processor does all the heavy lifting — just blend, adjust, and drizzle with a little extra olive oil for that glossy, restaurant-worthy finish. Because every ingredient here is naturally plant-based, there's no need to swap anything out or second-guess a label; it's just wholesome, satisfying food from the start. It works beautifully as a spread on crusty bread, a dip for crudités, or even dolloped alongside roasted vegetables for a more substantial plate. Make a batch on Sunday and it keeps in the fridge for up to four days, making it one of the most versatile things you can have on hand all week.
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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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