Citric Acid Free Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Citric Acid Free Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers

This creamy, vibrant dip is the kind of crowd-pleaser that looks like it came from a restaurant spread but comes together in minutes with a food processor and a handful of pantry staples. Cannellini beans blended with olive oil, garlic, cumin, and smoked paprika create a silky, deeply savory base that's rich without being heavy. The fresh lemon juice brightens everything up — and for anyone navigating a citric acid sensitivity, it's worth noting that real squeezed lemon is a whole different story from the processed citric acid additive found in packaged dips and store-bought hummus. That distinction is exactly what makes this recipe such a reliable go-to when you want something safe and satisfying. A colorful tumble of cherry tomatoes, Kalamata olives, and flat-leaf parsley goes over the top, turning a simple dip into something genuinely beautiful on the table. Crisp carrot sticks, cucumber spears, bell pepper strips, and celery make the whole thing a complete snack or appetizer without needing a single cracker or chip. It's fresh, it's bold, and it's the kind of recipe you'll find yourself making on repeat.

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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
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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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