White Bean Dip

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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.

Prep Time5

Total Time5

Course: Appetizer, Snack

Cuisine: Dairy-free, Gluten-free, Vegan

Keyword: beans, lemon, olive oil

Servings: servings

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.

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