Author: This easy White Bean Dip is creamy, smooth, and packed with fresh lemon and garlic. Made with simple ingredients in just 10 minutes, it's perfect for dipping veggies, pita, or crackers, or spreading onto sandwiches and wraps.
One Can of Beans, So Many Delicious Possibilities
Butter beans blend up beautifully creamy, which makes them especially lovely for this dip. Cannellini beans are fantastic too, so use whichever you have on hand! This white bean dip recipe is a favorite of mine because it's so ridiculously simple: one can of beans, a handful of pantry staples, and it's done in 10 minutes or less! Perfect for a quick snack or last-minute appetizer.
Unlike traditional hummus, which uses chickpeas and tahini, this dip lets the white beans, fresh lemon, and garlic shine, with no tahini needed. It brings some Mediterranean vibes to pita bread and veggies, makes a creamy addition to meal bowls, or works as a fancy restaurant-style base for roasted veggies or marinated tofu.
Why You'll Love This Creamy White Bean Dip
- No tahini needed: Just a can of beans and a handful of everyday ingredients. No special shopping trip required!
- The creamiest dreamiest bean dip: White beans are ideal for pureeing into a silky, creamy dip!
- Meal prep friendly: It lasts a full 5 days, so you can make it ahead and stash it in the fridge for easy snacks and lunches all week long.
Ingredients for Vegan White Bean Dip
- Butter beans or cannellini beans: Butter beans are my favorite because they're soft, and oh-so creamy. But cannellini beans are fantastic too, so use whichever you can find.
- Lemon: We're using both the zest and juice for a white bean dip recipe that's practically bursting with fresh lemon flavor.
- Olive oil: Adds richness to the dip. For an oil-free version, leave it out and use extra ice water as needed. You can also add a tablespoon of tahini for extra creaminess.
- Garlic: One small clove adds a savory kick without overpowering the lemon. A little goes a long way in this uncooked dip!
- Salt and black pepper: If you'd like, you can also grind some black pepper on top before serving.
- Ice water: My trick for adjusting the consistency without making a dip that's overly oily. Add it gradually until the dip is silky and creamy.
How to Make White Bean Dip
- Combine: Add the beans, lemon zest, lemon juice, olive oil, garlic, salt, and pepper to a food processor or blender.
- Blend: Gradually blend in ice water until the dip reaches your desired consistency.
- Make It Creamy: Blend until the dip is silky smooth and creamy.
- Serve: Spoon into a bowl and add your favorite toppings.
Tips for Making White Bean Dip
- Add the water gradually: Start with 1 tablespoon. You can always add more, but you can't add less!
- Taste before serving: Add a little more lemon juice or salt if you'd like, then give it another quick blend.
- Garnish away! Drizzle a little olive oil on top, add extra lemon zest, or sprinkle on fresh parsley or dill. Add a little kick with crushed red pepper flakes or coarsely ground black pepper, or extra saltiness and crunch with flaky salt. You can also switch things up with Everything Bagel Seasoning or lemon pepper.
- Make snacking easy: Portion the dip into small containers with pre-cut veggies or crackers packed alongside for easy grab-and-go snacks.
Serving Suggestions
Here are all my favorite ways to use this creamy white bean dip recipe:
- With raw vegetables, like celery, cucumbers, carrot sticks, bell peppers, and snap peas
- Spread on slices of baguette for crostini, or with pita bread
- With crackers, pita chips, and other crispy dippers
- As an alternative to mayo for spreading onto wraps, sandwiches, and vegan burgers
- Scooped into meal bowls
- Spread onto a plate and pile roasted cauliflower, roasted broccolini, other roasted vegetables, or marinated tofu on top for an easy lunch with a fancy restaurant vibe.
- Served with falafel and other Mediterranean faves
Storage
Store leftover vegan white bean dip in an airtight container in the refrigerator for up to 5 days. If it thickens, you can stir in a splash of water to loosen it up.
If you try this white bean dip recipe, let me know by leaving a comment and rating it. I'd love to hear what you think. Share a photo of your creation on Instagram and tag @itdoesnttastelikechicken so I can see what you're cooking!
Bon appetegan!
Sam Turnbull.
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White Bean Dip
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Ingredients
- 1 can (15 oz / 425 g) butter beans or cannellini beans, (or 1 ½ cups cooked) drained and rinsed
- 1 lemon, zested
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 small clove garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 - 3 tablespoons ice water
- Optional toppings: Drizzle of olive oil, lemon zest, chopped fresh parsley or dill, crushed red pepper flakes, coarsely ground black pepper, or flaky salt
- For serving: Pita triangles, crackers, crostini, tortilla chips, or fresh vegetables
Instructions
- Blend the dip: Add the butter beans, lemon zest, lemon juice, olive oil, garlic, salt, and pepper to a food processor or blender. Blend until mostly smooth.
- Make it creamy: With the food processor running, drizzle in the ice water 1 tablespoon at a time until the dip is silky smooth and creamy, scraping down the sides as needed.
- Serve: Spoon the dip into a serving bowl and garnish as desired. Serve immediately with pita, crackers, crostini, tortilla chips, or fresh vegetables.
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