Creamy White Bean Dip
This rich and creamy White Bean Dip is dairy free and full of flavor thanks to cannellini beans, fresh garlic, tahini, and tangy lemon juice. It goes great with vegetables, pita, or crusty bread, and creates an easy vegan dip in 10 minutes that you’ll want to make every chance you get!
Get the Scoop!
- Flavor Packed: Cannellini beans and tahini create a rich, smooth texture with no cream cheese or yogurt needed.
- Quick and Easy: Everything blends together in minutes using a food processor, making this a perfect last-minute Mediterranean appetizer.
- Super Versatile: Serve it as a vegan dip, spread it on sandwiches, or add it to bowls and wraps for extra flavor.
This is one of my favorite snacks when I’m starving and can’t find a thing to eat in the house. I keep several cans of cannellini beans on hand so I can whip up this appetizer in a jiffy! It only takes 10 minutes to blend everything together, and I feel good knowing I’m snacking on a calcium-packed vegan dip. 😁
For more lite spreads, try this Cowboy Caviar made with a variety of beans, and the popular Mango Pineapple Salsa that tastes like you’re on a tropical island!
What You’ll Need
Here’s what you’ll need to make this easy white bean dip recipe. To see quantities, visit the printable recipe card below.
- Cannellini Beans: Rinse well to remove extra starch and reserve a few whole beans for garnish.
- Garlic Cloves: Fresh garlic adds bold flavor.
- Tahini: This adds richness and a subtle nutty depth. Stir the jar well before measuring so the oil and paste are fully combined.
- Lemon Zest: Adds brightness and a pop of freshness.
- Fresh Lemon Juice: Balances the richness of the beans and tahini.
- Sea Salt: Enhances all the flavors and brings everything together.
- Black Pepper: Adds gentle warmth and balance.
- Ground Cumin: Gives an earthy flavor that pairs beautifully with white beans.
- Crushed Red Pepper Flakes: Adds some heat. Start with a small amount and add as needed. Adjust to taste.
- Olive Oil: Helps the dip blend smoothly and adds richness. Use a good quality olive oil for best flavor.
- Cold Water: Controls the texture and helps achieve a creamy consistency.
- Chopped Parsley: Adds freshness and color as a garnish.
How to Make White Bean Dip
- Drain cannellini beans and rinse under cool water. Add the beans to a food processor along with the garlic, tahini, lemon zest, lemon juice, sea salt, black pepper, cumin, crushed red pepper flakes, and olive oil.
- Blend until mostly smooth, then stop and scrape down the sides and bottom of the bowl. Blend again until the mixture looks even and well combined.
- Add cold water a little at a time, blending after each addition, until the dip becomes creamy and thick. Taste and adjust seasoning with more salt or lemon juice if needed, then blend briefly to combine.
- Spoon the dip into a serving bowl, drizzle with olive oil, and garnish with parsley, reserved beans, and red pepper flakes. Serve with vegetables, pita, or toasted bread.
Favorite Dippers
- Fresh vegetables like carrots, cucumbers, and bell peppers
- Warm pita bread or pita chips
- Toasted sourdough or crusty bread
- Crackers or flatbreads
- As a spread for wraps, sandwiches, and grain bowls
- Leftovers work great as a sandwich spread or wrap filling
Make It Yours
- Use great northern beans instead of cannellini beans for a similar mild flavor and smooth texture.
- Swap raw garlic for roasted garlic to create a sweeter, more mellow dip.
- Add roasted red peppers for a smoky twist.
- Use Aleppo pepper instead of crushed red pepper flakes for gentler heat.
- Blend in fresh herbs like basil, oregano or dill for a different flavor profile.
Helpful Tips
- If the dip is too thick, blend in small splashes of cold water until creamy but still able to hold its shape.
- Dip too thin? Blend in extra cannellini beans to thicken it.
- Scrape the sides and bottom of the food processor bowl to avoid hidden chunks.
- Let rest for about ten minutes before serving so the flavors can blend together.
Recipe FAQ
Raw garlic can taste sharp if the cloves are large. Start with smaller cloves if unsure. Letting the dip rest in the refrigerator helps soften the garlic flavor.
Yes, use a sturdy bowl and a fork or potato masher. Mash the beans thoroughly, then stir in the garlic, tahini, lemon juice, olive oil, and spices. The texture will be chunky, but still spreadable.
Storage Guide
Make it ahead up to 2 days in advance and store in the fridge until ready to serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, as it may thicken slightly when chilled.
You can freeze this recipe for up to 3 months in an airtight container. Allow it to thaw overnight in the refrigerator and reheat in the microwave or on the stovetop in a saucepan until heated throughout.
Creamy White Bean Dip
*See notes in post for detailed tips, photos and instructions.
Equipment
- colander
- food processor (or blender)
- serving bowl with spoon
Ingredients
- 2 garlic cloves - roughly chopped
- 2 (15 ounce cans) cannellini beans, drained and rinsed - reserve a few for garnish
- ⅓ cup tahini
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons olive oil - plus more for garnish
- 2 to 4 tablespoons cold water - as needed
- chopped parsley - for garnish
Instructions
- Drain cannellini beans and rinse under cool water. Add the beans to a food processor along with the garlic, tahini, lemon zest, lemon juice, sea salt, black pepper, cumin, crushed red pepper flakes, and olive oil.2 garlic cloves,2 (15 ounce cans) cannellini beans, drained and rinsed,⅓ cup tahini,1 teaspoon lemon zest,3 tablespoons fresh lemon juice,1 teaspoon sea salt,½ teaspoon black pepper,1 teaspoon ground cumin,½ teaspoon crushed red pepper flakes,2 tablespoons olive oil
- Blend until mostly smooth, then stop and scrape down the sides and bottom of the bowl. Blend again until the mixture looks even and well combined.
- Add cold water a little at a time, blending after each addition, until the dip becomes creamy and thick. Taste and adjust seasoning with more salt or lemon juice if needed, then blend briefly to combine.2 to 4 tablespoons cold water
- Spoon the dip into a serving bowl, drizzle with olive oil, and garnish with parsley, reserved beans, and red pepper flakes. Serve with vegetables, pita, or toasted bread.chopped parsley
Notes
- Fix a dip that’s too thick by blending in small splashes of cold water until it looks creamy and still holds its shape.
- Tighten a dip that turned too thin by blending in extra cannellini beans.
- Stir the tahini in its jar before measuring so the oil and paste are fully mixed.
- Scrape the sides and bottom of the food processor bowl a few times. This keeps chunks of beans or garlic from hiding under the blades.
- Rest the dip for about 10 minutes before serving so the flavors meld.
- Store the dip in an airtight container in the refrigerator for up to 3 days.
- Use leftovers as a spread in sandwiches or wraps in place of mayonnaise or other spreads.
Nutrition
*Nutrition info is an auto generated estimate.
This sounds delicious! Can I substitute with canned Navy Beans?
Absolutely, Vera! Any type of white beans work great in this recipe.