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

Total time15 min

Prep time15 min

Cook time0 min

Xanthan Gum 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 crowd-pleaser 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 holds its shape beautifully without any thickeners or stabilizers whatsoever. That's genuinely good news for anyone avoiding xanthan gum, since many store-bought dips and spreads sneak it in as a texture aid — here, the beans do all the work naturally. A generous topping of halved cherry tomatoes, chopped Kalamata olives, fresh parsley, and a drizzle of extra virgin olive oil makes it look as stunning as it tastes. The rainbow of carrot sticks, cucumber spears, red bell pepper strips, and celery sticks arranged around the bowl means you have a complete snack or appetizer ready to go in one beautiful spread. Everything on this ingredient list is whole, recognizable, and straightforward — no label-reading anxiety required. It's the kind of recipe you'll come back to again and again because it's just that easy and that good.

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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
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.

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