Vegan Mediterranean White Bean Dip with Tomatoes, Olives & Veggie Dippers
Creamy, vibrant, and packed with bold Mediterranean flavor, this white bean dip is the kind of appetizer that disappears fast at any gathering. Cannellini beans blended with olive oil, fresh lemon juice, garlic, cumin, and smoked paprika create a silky, deeply savory base that rivals anything you'd find at a restaurant. The whole thing comes together in a food processor in just a couple of minutes, making it as easy as it is impressive. Piled high with halved cherry tomatoes, briny Kalamata olives, fresh parsley, and a generous drizzle of extra virgin olive oil, it looks stunning straight from the bowl. Every single ingredient here is naturally plant-based, so there's no swapping or substituting needed — this is just genuinely good food that happens to be completely free of animal products. Serve it surrounded by crisp carrot sticks, cucumber spears, bell pepper strips, and celery for a spread that feels festive and fresh without any fuss. Whether you're hosting a crowd or just want something satisfying to snack on through the week, this dip delivers every single time.
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!