Creamy White Bean Dip

5 from 1 vote

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!

Prep Time10

Cook Time0

Total Time10

Course: Appetizers, Dips

Cuisine: Mediterranean

Diet: Vegan, Vegetarian

Keyword: 10 Minute Dips, Vegan Dip, White Bean Dip

Servings: servings

Calories: 63kcal

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

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

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.