Lupin Free Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers
Creamy, vibrant, and loaded with bold Mediterranean flavor, this white bean dip is the kind of crowd-pleaser that disappears fast at any gathering. Cannellini beans blended with garlic, cumin, smoked paprika, and fresh lemon juice create a silky, scoopable base that rivals anything you'd find at a restaurant. A generous drizzle of extra virgin olive oil and a colorful topping of cherry tomatoes, Kalamata olives, and fresh parsley make it look as impressive as it tastes. For anyone navigating lupin concerns, this dip is a genuinely safe and satisfying option — lupin flour and lupin seeds sometimes sneak into store-bought dips and spreads, but every ingredient here is straightforward and easy to verify. The rainbow of carrot sticks, cucumber spears, red bell pepper strips, and celery makes dipping feel like an event rather than an afterthought. It comes together in just a few minutes with a food processor, so there's almost no effort standing between you and a beautiful, shareable bowl.
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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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