Walnut Free 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 bright, garden-forward flavor that feels way more elevated than the effort involved. A hit of lemon juice and a drizzle of good olive oil finish it off beautifully, making it just as at home on a fancy cheese board as it is next to a pile of pita chips on a Tuesday night. Because every ingredient here is straightforward and plant-based, you never have to second-guess labels or worry about hidden tree nut additions that can sneak into store-bought dips. The food processor does all the heavy lifting — just blend, adjust seasoning, and you're done. It keeps in the fridge for up to four days, so you can make a batch ahead and snack on it all week long.
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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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