Nitrate & Nitrite Free Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers
This creamy, vibrant dip is the kind of thing you set down at a gathering and watch disappear in minutes. 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. It's bold, satisfying, and completely plant-based without a single processed or cured ingredient in sight — which makes it a natural fit for anyone avoiding hidden additives in their food. So many dips and spreads at the store sneak in preservatives you'd never expect, but every component here is straightforward and easy to verify. The colorful spread of carrot sticks, cucumber spears, red bell pepper strips, and celery makes it as beautiful to look at as it is to eat. A generous drizzle of extra virgin olive oil over the top pulls everything together and gives it that glossy, restaurant-worthy finish. Whether you're hosting or just snacking, this one earns a permanent spot in the rotation.
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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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