Mustard Free Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers
Creamy, vibrant, and loaded with Mediterranean flavor, this white bean dip is the kind of crowd-pleaser that disappears fast at any gathering. Cannellini beans get blended with 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. The result is a bowl that looks stunning and tastes even better than it looks. Store-bought dips and condiments can be a minefield when you're avoiding mustard, since it hides in everything from hummus blends to seasoning mixes, but every ingredient here is straightforward and easy to verify. A generous drizzle of extra virgin olive oil over the top pulls the whole thing together with a richness that feels indulgent without being heavy. Serve it surrounded by carrot sticks, cucumber spears, red bell pepper strips, and celery for a spread that's as colorful as it is satisfying. Whether you're hosting or just snacking, this dip makes clean eating feel genuinely exciting.
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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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