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

Total time15 min

Prep time15 min

Cook time0 min

Wheat 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 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 tastes like it came from a restaurant spread. The colorful topping of halved cherry tomatoes, chopped Kalamata olives, fresh parsley, and a generous drizzle of olive oil makes it as beautiful as it is delicious. For anyone navigating wheat-free eating, this one is naturally in the clear — every single ingredient, from the beans to the veggie dippers, is free of wheat without any substitutions required. Carrot sticks, cucumber spears, red bell pepper strips, and celery make the perfect crunchy vehicles for scooping, so you never miss the pita or crackers. It's a crowd-pleasing dip that works just as well for a casual weeknight snack as it does for entertaining, and the whole thing comes together in a food processor with minimal effort.

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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
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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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