Vegan White Bean Dip
Creamy, bright, and ready in minutes, this white bean dip is the kind of crowd-pleaser that disappears fast at any gathering. Cannellini or Great Northern beans blitz up surprisingly smooth in a food processor, giving you that lush, spreadable texture without a drop of dairy or any animal-derived ingredient. Fresh lemon juice and a touch of ground cumin do a lot of the heavy lifting here, cutting through the richness of the olive oil and keeping every bite tasting clean and vibrant. A drizzle of good olive oil and a scatter of fresh parsley over the top make it look like something you'd order at a restaurant. The whole thing comes together in four simple steps, which means less time at the counter and more time enjoying it with pita, crackers, or whatever you have on hand. It makes six servings, so it's perfectly sized for a party spread or a week's worth of easy snacking straight from the fridge.
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 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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