BHA & BHT Free Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

BHA & BHT Free Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers

This vibrant, crowd-pleasing dip is built entirely from whole, recognizable ingredients — creamy white beans blitzed with olive oil, fresh lemon juice, garlic, cumin, and smoked paprika until impossibly smooth. That matters more than it might seem, because many store-bought dips and spreads quietly rely on synthetic preservatives like BHA and BHT to extend shelf life, and they rarely make it obvious on the label. Making it yourself means you know exactly what went into the bowl. The topping of halved cherry tomatoes, chopped Kalamata olives, fresh parsley, and a generous drizzle of extra virgin olive oil turns a simple dip into something that looks genuinely stunning on a table. Surrounding it with carrot sticks, cucumber spears, red bell pepper strips, and celery sticks keeps the whole spread clean and fresh from edge to edge. The food processor does most of the heavy lifting, and a little water added gradually is all it takes to dial in that perfect, scoopable consistency. It's the kind of recipe you'll reach for whenever you need something impressive that you can actually feel good about eating.

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Ingredients

6 servings

For the dip

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
Rosa White Beans - 15 OZ
See all
3 tbsp extra virgin olive oil, plus more for drizzling
2 tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp salt, or to taste
¼ tsp black pepper
2–3 tbsp water, as needed to loosen

For the topping

1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and roughly chopped
2 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp red pepper flakes (optional)

For the veggie dippers

2 medium carrots, peeled and cut into sticks
2 medium persian cucumbers, sliced into spears
1 medium red bell pepper, seeded and sliced into strips
4 stalks celery, cut into sticks

Instructions

1
Add the drained white beans, 3 tbsp olive oil, lemon juice, garlic, cumin, smoked paprika, salt, and black pepper to a food processor. Process until smooth and creamy, about 1–2 minutes, scraping down the sides once halfway through.
2
With the processor running, add water 1 tbsp at a time until the dip reaches a smooth, spreadable consistency — it should hold its shape when scooped but not be stiff or pasty.

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