Macadamia Free Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers
This vibrant, crowd-pleasing dip is built around creamy blended white beans, bright lemon juice, and warm spices like cumin and smoked paprika — the kind of combination that makes people hover around the appetizer table longer than they planned. A generous drizzle of extra virgin olive oil, a scatter of halved cherry tomatoes, briny Kalamata olives, and fresh parsley turn the top into something almost too pretty to disturb. Almost. The whole thing comes together in a food processor in just a couple of minutes, making it one of those rare recipes that looks impressive without demanding much effort. Ringing the bowl with crisp carrot sticks, cucumber spears, red bell pepper strips, and celery keeps things fresh and colorful while giving everyone something satisfying to scoop with. Every ingredient here is straightforward and easy to source, so there's no need to scan labels nervously or worry about hidden nut-based fillers sneaking into your spread. It's the kind of plant-forward, Mediterranean-inspired dish that works equally well as a party starter, a weeknight snack, or a lunchbox addition that actually gets eaten.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!