Turmeric Free Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Turmeric Free Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers

This creamy white bean dip is the kind of crowd-pleasing appetizer that disappears fast — smooth, garlicky, and layered with bright Mediterranean flavors that feel both fresh and satisfying. Cannellini beans blended with olive oil, lemon juice, cumin, and smoked paprika create a velvety base that's rich without being heavy, and the texture is perfectly scoopable right out of the food processor. The topping of halved cherry tomatoes, chopped Kalamata olives, fresh parsley, and a generous drizzle of extra virgin olive oil turns a simple dip into something that looks genuinely stunning on a table. Many store-bought dips and spice blends sneak in turmeric as a colorant or filler, so making this from scratch with clearly labeled individual spices keeps everything clean and worry-free. The rainbow of veggie dippers — carrot sticks, cucumber spears, red bell pepper strips, and celery — means you get crunch and color without needing a single chip or cracker. It's the kind of recipe that works equally well as a weeknight snack, a party spread, or a meal-prep staple you can pull from the fridge all week long.

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!