This creamy white bean dip blends cannellini beans, garlic, lemon and a little cumin into a smooth, savory spread in about 10 minutes, with no cooking at all. Finished with a drizzle of olive oil, a dusting of paprika and a handful of fresh herbs, it's an easy vegan bean dip that looks as good on the table as it tastes.
Norene Gilletz is a Canadian food writer and is the leading author of kosher cookbooks in Canada. Visit her extensive food site Gourmania.
Think of it as hummus's milder, silkier cousin. White beans have a softer flavor and a creamier texture than chickpeas, so the dip comes out light and smooth without any tahini. It's healthy, budget-friendly and made almost entirely from pantry staples, which makes it one of the easiest appetizers to pull together on short notice.
Key Ingredients & Substitutions
- Cannellini beans. One 15-ounce can of cannellini beans, drained and well rinsed, is all you need. Any large white bean works: great northern or navy beans are good substitutes, and 1 ½ cups of home-cooked beans can stand in for the can.
- Fresh lemon juice. Brightens the whole dip and keeps it from tasting flat. Bottled juice works in a pinch, but fresh makes a real difference here.
- Garlic. Two cloves give the dip a noticeable but not overpowering bite. Minced fine in the food processor before the beans go in, it distributes evenly rather than leaving pockets of raw garlic.
- Ground cumin. A half teaspoon of ground cumin adds a warm, earthy note that keeps the dip from tasting one-note. Ground coriander is a nice swap if you're out.
- Hot pepper sauce. A few drops add background warmth without making the dip spicy. Leave it out, or use a pinch of chili powder or cayenne instead.
- Extra-virgin olive oil. A tablespoon blended in adds richness and a silkier texture than beans alone would give, and a little more drizzled on top at the end makes the dip glossy and inviting. A fruity extra-virgin olive oil is worth using here since you'll taste it.
- Garnishes. Fresh herbs, an extra drizzle of olive oil and a dusting of paprika are what turn a plain bowl of dip into something special. Flat-leaf parsley is classic, but dill, cilantro or chives all work. Sliced black olives are an optional, briny extra.
Helpful Tips
Mince the garlic first. With the motor of your food processor running, drop the cloves through the feed tube and let them spin for a few seconds before anything else goes in. Processing the garlic alone keeps it from leaving large, sharp-tasting chunks in the finished dip.
Rinse the beans well. The liquid in canned beans can taste tinny and makes the dip gummy. A good rinse in a colander, followed by a shake to drain, gives you a cleaner flavor and a better texture.
Process longer than you think. Give the dip a full one to two minutes, stopping once or twice to scrape down the sides of the bowl. The extra time is what takes it from slightly grainy to truly smooth and creamy.
Adjust the texture with water. If the dip seems too thick, add water a tablespoon at a time. It loosens the dip without diluting the flavor the way extra lemon juice or oil would. Taste at the end and adjust the salt, lemon and hot sauce to your liking.
Chill, then garnish right before serving. An hour or two in the fridge lets the flavors meld and firms the dip up slightly. Add the oil, paprika and herbs just before it goes on the table so the herbs stay bright and the oil pools nicely in the swirls.
Variations
- Roasted red pepper. Blend in ½ cup of well-drained roasted red peppers for a smoky, slightly sweet twist.
- Herby and cool. Skip the hot sauce and blend in a tablespoon of minced fresh dill or a handful of parsley or basil for a fresh, green herbed white bean spread.
- Smoky. Swap the sweet paprika for smoked paprika, blended in or dusted on top, for real depth.
- Lemon and rosemary. Add the finely grated zest of half a lemon and a teaspoon of finely chopped fresh rosemary for a Tuscan-style dip.
- Roasted garlic. Replace the raw garlic with half a head of roasted garlic for a mellow, sweet flavor.
- Sandwich spread. Use a little less water so the dip stays thick, then spread it in place of mayonnaise or hummus on a veggie sandwich or wrap.
Serving Ideas
Serve the dip with red, yellow and green pepper strips, sliced cucumbers, baby carrots and celery sticks, as in the photos. It's just as good with pita wedges, crackers, tortilla chips or toasted slices of baguette, and it makes a lovely centerpiece for a vegan charcuterie board or a spread of vegan holiday appetizers.
Beyond the snack table, spread it on toasted whole-grain or pumpernickel bread, layer it inside your next veggie burger, or spoon it onto grain bowls and roasted vegetables. If you're looking for more ways to cook with beans, browse our collection of vegan bean recipes or these vegan Mediterranean diet recipes.
Storing & Freezing
Store the dip in a tightly sealed container in the refrigerator for up to 5 days, which makes it a great make-ahead option for entertaining. Press a piece of plastic wrap or a thin film of olive oil onto the surface to keep it from drying out. Stir it well before serving, add a splash of water if it has thickened, and add the garnishes fresh.
You can freeze white bean dip, without the garnishes, for up to 2 months. Thaw it overnight in the refrigerator, then stir vigorously or give it a quick whirl in the food processor with a little water or lemon juice to bring back its creamy texture. The texture is slightly less silky after freezing, so for parties it's best made fresh, but the recipe also halves easily if you'd rather make less.
More Vegan Dips and Spreads
If you loved this recipe, here are a few more dips you might enjoy, or explore all of our vegan snacks and dips:
- Grilled Red Pepper Hummus
- Vegan Spinach Artichoke Dip
- Very Green Avocado-Tahini Dip
- Olive and Sun-Dried Tomato Tapenade
Recipe
Vegan White Bean Dip
Equipment
Ingredients
- 2 cloves garlic peeled (see note)
- 15 oz large white beans 1 can cannellini or great northern beans, drained and rinsed
- 2 tablespoon lemon juice preferably fresh
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- 5 drops hot pepper sauce or ¼ teaspoon chili powder
- 1-2 tablespoon water as needed to thin
For garnish
- 1 teaspoon extra virgin olive oil for drizzling
- ¼ teaspoon paprika sweet or smoked
- 1 tablespoon fresh parsley chopped, or other fresh herbs such as dill or cilantro
- 5 Black olives sliced, optional
Instructions
- Fit a food processor with the steel blade. With the motor running, drop the garlic cloves through the feed tube and process until finely minced, about 10 seconds. Scrape down the sides of the bowl.
- Add the drained beans, lemon juice, 1 tablespoon olive oil, cumin, salt, pepper and hot pepper sauce to the food processor bowl.
- Process until smooth and creamy, 1 to 2 minutes, stopping to scrape down the sides of the bowl as needed. If the dip is too thick, add water 1 tablespoon at a time until it reaches the consistency you like. Taste and adjust the salt, lemon juice or hot sauce.
- Transfer the dip to a serving bowl, cover and refrigerate for 1 to 2 hours so the flavors can meld.
- Just before serving, swirl the top of the dip with the back of a spoon. Drizzle with olive oil, dust with paprika and scatter chopped fresh parsley (or other fresh herbs) and sliced black olives over the top. Serve with raw vegetables, crackers or pita.
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