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

Total time15 min

Prep time15 min

Cook time0 min

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

This vibrant, crowd-pleasing dip is everything you want on a snack table — creamy, bright, and loaded with bold Mediterranean flavor. Cannellini beans blended with garlic, cumin, smoked paprika, and fresh lemon juice create a silky base that's rich without being heavy, and the olive oil drizzle on top takes it over the edge. A colorful scatter of halved cherry tomatoes, briny Kalamata olives, and fresh parsley makes it look like something you'd order at a restaurant, but it comes together in minutes with a food processor and a handful of pantry staples. The veggie dipper spread — carrot sticks, cucumber spears, red bell pepper strips, and celery — keeps things fresh and satisfying without needing any crackers or bread. Every single ingredient here is naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. It's the kind of recipe that works just as well for a casual weeknight snack as it does for entertaining, and the colorful presentation means it always gets compliments before anyone even takes a bite.

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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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