Mediterranean Diet Friendly Vegan White Bean Dip

Total time10 min

Prep time10 min

Cook time0 min

Mediterranean Diet Friendly Vegan White Bean Dip

Creamy white beans get blended with garlic, bright lemon juice, and a good amount of olive oil until they turn into a silky, spreadable dip in under a minute of processing. A touch of cumin and a pinch of red pepper flakes give it warmth and gentle heat, while a final drizzle of olive oil and a scatter of fresh parsley make it look as good as it tastes. It's the kind of simple, plant-forward recipe that leans on pantry staples and good olive oil rather than anything processed, which makes it a natural fit for a Mediterranean way of eating. Serve it with crusty bread, crisp vegetables, or warm pita, and it works equally well as a quick snack or a starter for a bigger spread. This is an easy one to keep on repeat.

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Ingredients

6 servings

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
Rosa White Beans - 15 OZ
See all
3 tbsp olive oil, plus more for drizzling
3 tbsp fresh lemon juice (from about 1 large lemon)
2 cloves garlic, peeled
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
2–3 tbsp water
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh parsley, roughly chopped (optional)
1 tbsp olive oil, for drizzling (optional)

Instructions

1
Add the garlic to a food processor and pulse 4–5 times until finely minced.
2
Add the drained white beans, olive oil, lemon juice, cumin, salt, black pepper, and red pepper flakes, if using. Process for about 30 seconds, scraping down the sides once.

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