White Bean Dip (Printable)

A smooth, protein-rich dip featuring white beans, garlic, and bright lemon—ready in 10 minutes.

# What You'll Need:

→ Beans

01 - 2 cups (1 can, 15 oz) white beans (cannellini or great northern), drained and rinsed

→ Aromatics & Seasoning

02 - 2 garlic cloves, minced
03 - 1/4 cup extra-virgin olive oil, plus more for drizzling
04 - 2 tablespoons fresh lemon juice (about 1 lemon)
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Optional Additions

07 - 1/4 teaspoon ground cumin
08 - 2 tablespoons fresh parsley or chives, chopped

# Step-by-step Directions:

01 - In a food processor or blender, combine white beans, minced garlic, olive oil, lemon juice, salt, and pepper.
02 - Blend until smooth and creamy, scraping down the sides as needed.
03 - Taste and adjust seasoning, adding more lemon juice, salt, or olive oil as preferred.
04 - For extra flavor, blend in cumin or fresh herbs if desired.
05 - Transfer to a serving bowl, drizzle with olive oil, and sprinkle with fresh herbs. Serve with pita, vegetables, or crackers.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent all afternoon in the kitchen.
  • The creamy texture fools people into thinking there's dairy involved until you tell them it's completely plant-based.
  • You can make it your own with whatever fresh herbs are sitting in your crisper drawer.
  • It works as a dip, a spread, or thinned out as a salad dressing so you get three recipes in one.
02 -
  • If your dip tastes flat, you probably didn't add enough salt—beans absorb a lot, so be generous.
  • Cold beans straight from the fridge will seize up in the blender, so let them sit at room temperature for a few minutes first.
  • A food processor works better than a blender for this because it's easier to scrape down and get an even texture.
03 -
  • Peel the beans if you have the patience—it sounds fussy, but the texture becomes impossibly silky and restaurant-quality.
  • Use the liquid from the can (aquafaba) to thin the dip instead of water for extra body and a subtle bean flavor.
  • Toast your garlic in a dry skillet for 30 seconds before blending to mellow the sharpness without losing the flavor.
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