Gelatin Free Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers
Creamy, vibrant, and loaded with bold Mediterranean flavors, this white bean dip is the kind of appetizer that disappears fast at any gathering. Cannellini beans blended with olive oil, fresh lemon juice, garlic, cumin, and smoked paprika create a silky, deeply savory base that rivals anything you'd find at a restaurant. The colorful topping of halved cherry tomatoes, chopped Kalamata olives, and fresh parsley makes it look stunning without any extra effort. Many store-bought dips and snack spreads sneak in unexpected additives, so blending this one yourself means you know exactly what's in the bowl. The whole thing comes together in a food processor in just a few minutes, then gets finished with a generous drizzle of extra virgin olive oil for that glossy, irresistible finish. Crisp carrot sticks, cucumber spears, bell pepper strips, and celery sticks make perfect dippers and keep the whole spread feeling fresh and light. Whether you're hosting a crowd or just want a satisfying snack, this is one of those recipes you'll come back to again and again.
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Learn more →Ingredients
6 servings
For the dip
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 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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