Pregnancy Friendly Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Pregnancy Friendly Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers

Creamy, vibrant, and loaded with fresh vegetables, this Mediterranean-inspired dip is exactly the kind of snack that feels indulgent while actually delivering serious nutrition. White beans are a fantastic source of plant-based protein, folate, and fiber — all nutrients that matter a great deal during pregnancy — and blending them with olive oil, lemon, and warm spices turns a humble pantry staple into something genuinely craveable. The colorful topping of cherry tomatoes, Kalamata olives, and fresh parsley adds brightness and a hit of antioxidants, while the rainbow of veggie dippers means you're getting a satisfying crunch without reaching for anything processed or questionable. Garlic and cumin give the base real depth, and a generous drizzle of extra virgin olive oil over the top makes it look like something straight off a restaurant mezze board. It comes together quickly in a food processor with no cooking required, which is a genuine blessing on days when energy is running low. Serve it as an afternoon snack, a party appetizer, or a light lunch alongside some warm pita — it's the kind of dish that disappears fast no matter the occasion.

About Fig

Fig 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
Rosa White Beans - 15 OZ
See all
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!