Mediterranean Diet Friendly Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers
Creamy, vibrant, and loaded with the bold flavors of the Mediterranean coastline, this white bean dip is the kind of appetizer that disappears fast at any gathering. Cannellini beans get blended with extra virgin olive oil, fresh lemon juice, garlic, cumin, and smoked paprika until impossibly smooth — then topped with juicy cherry tomatoes, briny Kalamata olives, and a shower of fresh parsley for a finish that looks as stunning as it tastes. A generous drizzle of olive oil over the top ties everything together and leans hard into the healthy-fat-forward philosophy that makes this way of eating so satisfying and sustainable. The rainbow of carrot sticks, cucumber spears, red bell pepper strips, and celery makes the whole platter feel like a complete snack rather than just a dip with an afterthought on the side. Everything here — the legumes, the vegetables, the olive oil, the herbs — sits squarely at the heart of what this style of eating is all about, so there's no need to swap or substitute a single thing. It comes together in one food processor with minimal cleanup, which means you can spend less time at the sink and more time enjoying it with people you actually like.
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!