Wheat Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and impossibly smooth, this white bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Cannellini beans blended with fresh parsley, chives, thyme, lemon juice, and a touch of cumin create a dip that tastes far more complex than the effort involved. Every ingredient here is naturally free of wheat, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome food that works. The food processor does the heavy lifting, and a splash of water added gradually is the secret to that silky, spreadable texture that holds its shape without turning stiff or grainy. A generous drizzle of good olive oil and a scatter of fresh herbs on top make it look like something you'd order at a restaurant. Serve it with your favorite wheat-free crackers, raw vegetables, or warm rice cakes, and it disappears fast. It keeps beautifully in the fridge for up to four days, which means you can make a batch ahead and have a satisfying, flavor-packed snack 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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