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This easy White Bean Dip is creamy, garlicky, and full of Mediterranean flavors. Made in a blender in just 5 minutes, this protein-packed hummus is perfect for healthy appetizers and snacks. It pairs beautifully with veggies, pita chips, and sandwiches.
If you’re a fan of hummus and savory dips, you’ll love this recipe. This cannellini bean dip gives a twist to classic chickpea hummus, making it even creamier. The secret is using buttery white beans like cannellini. It whips up in minutes and tastes absolutely delicious with chips and veggie crudités. We also love it as a topping for nourishing bowls, and as a spread for sandwiches or flatbreads.
Growing up in Italy, my dad’s Tuscan white bean soup was a staple in our family meals. Fifteen years later, I’m still a huge fan of white beans. They’re so handy—not just for soups, but also for salads, pasta dishes, and best of all—dips!
Ingredients
This easy recipe requires just a handful of pantry staples. Below are the details along with some replacement options. The precise quantities are in the recipe card at the bottom.
- White beans – For convenience, I used canned cannellini beans, but you can also cook dry beans from scratch. As alternatives, try other creamy varieties like navy beans, Great Northern beans, or butter beans.
- Olive oil – It makes the dip rich, creamy, and flavorful. I love using extra virgin olive oil, but avocado oil works too.
- Lemon juice – A must for hummus-style dips, it adds brightness and pairs perfectly with garlic. For best results, use freshly squeezed lemon juice.
- Garlic – A fresh garlic clove gives the best flavor, but ½ teaspoon of garlic powder also works. It adds that signature garlicky kick and lifts all the flavors.
- Salt and seasonings – Salt is essential, and you can optionally add dried herbs like basil, thyme, rosemary, or Italian seasoning. Don’t overdo the salt at first—canned beans can already be quite salty.
- Iced water – The secret ingredient for a super creamy white bean dip.
How do you make white bean dip?
- Prep the beans. If using canned beans, drain and rinse them well. If using dry beans, cook them ahead until soft and creamy.
- Blend. Add white beans, garlic clove, olive oil, lemon juice, lemon zest, and salt to a food processor. Start blending, slowly pouring in the iced water. Blend for about 4 minutes, or until smooth and creamy, stopping to scrape down the sides as needed. If using a high-speed blender, you may need to stop and restart a few times.
- Adjust the flavors. Taste and adjust with more salt or lemon juice, if needed.
- Serve. Transfer to a bowl, drizzle with olive oil, and enjoy with veggies or pita chips.
Recipe variations
- With herbs – For more flavor and color, blend in some fresh herbs like parsley, basil, rosemary, chives, or thyme. At home, we love basil white bean dip with toasted pine nuts—it’s a great high-protein alternative to pesto for pasta and homemade gnocchi.
- Baked – For a deeper, rustic flavor, bake the beans for 5–10 minutes before blending. Just don’t overbake them or they might dry out and become harder to blend.
- With tahini – For a Middle Eastern twist (and extra nutrients), blend in 2 tablespoons of white tahini. If you prefer a lower-fat version, reduce the olive oil to 1 tablespoon.
- With artichoke – My grandma used to make an artichoke and white bean dip that was out of this world. I highly recommend blending in ½ cup of cooked or baked artichoke hearts with the beans.
- Mixed beans – Cannellini beans give the smoothest texture, but you can mix it up with chickpeas, navy beans, or even a trio of black, white, and red beans.
- With dry beans – If you prefer cooking your beans from scratch, a bit more prep is needed. Soak the beans overnight in plenty of water, then drain and simmer in fresh water for 45–60 minutes, or until soft and creamy. Keep in mind: 1 cup of cooked white beans equals about ½ cup of dry beans. So, to replace a standard 15 oz (425g) can, use roughly ¾ cup of dry beans.
What pairs well with white bean dip?
- As a healthy snack or appetizer, enjoy this creamy dip with pita chips, air fryer tortilla chips, croutons, whole-grain crackers, or keto-friendly cottage cheese chips. For a lighter, low-carb option, pair it with veggie sticks, crudités, or baby carrots. We also love it with healthy carrot fries or air fryer zucchini fries.
- As a topping for veggies and salads, this white bean hummus is perfect with roasted cauliflower, cauliflower steaks, or a fresh spinach salad.
- As a lunch or snack on the go, it makes a delicious spread for sandwiches. One of my favorites is an oat bread sandwich with this creamy dip, fresh lettuce, tomatoes, grilled chicken, and avocado.
- For dinner, it’s amazing on nourishing bowls. Try it with whole grains like brown rice or quinoa, roasted vegetables, and your favorite protein—chicken, salmon, or crispy baked tofu if you’re keeping it vegan.
Frequently asked questions
Store leftovers in an airtight container in the fridge for up to 4–5 days. Give it a quick stir before serving, and add a splash of water or olive oil if it thickens too much.
Yes! While cannellini beans give the creamiest result, you can also use navy beans, Great Northern beans, or butter beans.
Cannellini are a type of white bean, known for their mild flavor and creamy texture. Other white beans include navy, Great Northern, and baby lima beans.
Absolutely! Just soak them overnight, then simmer until soft. Use about ¾ cup of dry beans to replace one 15 oz can of cooked beans.
White Bean Dip
Equipment
- food processor or high speed blender
Ingredients
- 1 can (15oz/425g) white beans, (such as cannellini), drained and rinsed
- 1 garlic clove
- 2 tbsp extra virgin olive oil
- 1 ½ tbsp lemon juice
- ⅓ tsp lemon zest
- ½ tsp salt, or to taste
- 2 tbsp iced water, for a creamier texture
Optional
- dried herbs, uch as thyme, basil, or Italian seasoning
Instructions
- If using canned beans, drain and rinse them well. If using dry beans, cook them ahead until soft and creamy.
- Add white beans, garlic clove, olive oil, lemon juice, lemon zest, and salt to a food processor.
- Start blending, slowly pouring in the iced water. Blend for about 4 minutes, or until smooth and creamy, stopping to scrape down the sides as needed. If using a high-speed blender, you may need to stop and restart a few times.
- Taste and adjust with more salt or lemon juice, if needed
- Transfer to a bowl, drizzle with olive oil, and enjoy with veggies or pita chips.
Notes
- Beans – Cannellini are my go-to for their buttery texture, but navy beans, Great Northern, or butter beans also work well.
- Dry beans – To use dry beans, soak ¾ cup overnight, then simmer until soft (about 45–60 minutes). This makes roughly the same amount as a 15 oz can.
- Storage – Store in an airtight container in the fridge for up to 4–5 days. Stir before serving and add a splash of water or olive oil if it thickens.
