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This white bean dip is garlicky, smooth, nicely spiced with cumin and coriander and lighten up with fresh parsley and bright lemon juice.
It makes a delicious creamy dreamy dip or appetizer ready in minutes.
There are a handful of cupboard staples that I absolutely cannot be without. White beans are number one on that list at the moment!
I LOVE them. They’re tasty, deliciously soft, packed with plant-based protein, economical and super VERSATILE.
I used them in amazing recipes like this popular bean soup, Italian white bean soup, one-pot pasta, and in a few scrumptious salads. I scooped them on toasts and crispy slices or bread for a filling meal ready in a snap.
Yes, white beans are definitely one of the best staples ever!
And for this easy dip recipe, I came up with the idea to turn convenient canned white beans into a super creamy and lightly spicy dip.
Best part? It’s a breeze to make and the end result is utterly delicious.
Throw your white beans in a blender with garlic, lemon juice, spices, extra virgin olive oil, parsley and seasoning. Pulse until deliciously creamy and you’re in white bean dip business. Perfectly smooth and zippy!
List of the ingredients
- White beans
- Lemon juice
- Extra virgin olive oil
- Spices (cumin, coriander, cayenne pepper)
- Fresh parsley
- Salt & pepper
How to make white bean dip
(Note: this is a quick description, the full recipe is at the bottom of the page)
- Add the dip ingredients, except the parsley, to a high-powered blender or food processor and blend on high until creamy.
- Scrape down the sides as needed, and then blend again until the texture of the dip is completely smooth. Add a touch of water if you prefer a smoother texture.
- Finally, add the parsley and pulse for a few seconds just until the parsley is finely chopped and combined with the dip. You don’t want to blend it completely.
- Taste and adjust the seasoning to your liking.
- Pour the dip into a serving bowl, give it a swift stir, drizzle with olive oil, your plant-based dip is ready!
- Serve with veggies, crackers or focaccia along with Italian appetizers at your next get-together. It also makes a fantastic high protein snack and sandwich spread for the whole family.
White bean dip ingredients
White beans: I love cannellini beans, with their flavor and soft texture they’re my go-to beans when I make soups and dips (I’ve also rounded up my fav cannellini bean recipes here!). But you can use any white beans of your choice. Either canned and dry home-cooked work for this recipe.
Garlic: you’ll just need one garlic clove to bring that delicious garlic flavor.
Extra virgin olive oil: to make the dip rich and more flavorful.
Lemon juice: I use 3 tablespoons of fresh lemon juice to brighten it up!
Parsley: we’re blending in fresh parsley leaves for a lovely herby flavor and color (and we save ourself the chopping time!).
Spices: cumin, coriander and cayenne pepper add a nice kick and extra depth of flavor.
Salt & pepper: make sure it’s seasoned to your liking.
Make it ahead of time!
You can easily make this white bean dip ahead, it keeps well for 3-4 days. Simply store it in an airtight container in the refrigerator, then give it a swift stir and drizzle with extra virgin olive oil before serving.
More dip recipes you’ll love!
Get all of my delicious dip sauce recipes here!
Lastly, if you make this white bean dip, or you have a question, let me know by leaving a comment. I would love to hear from you! x
White Bean Dip
- 1 can (15oz/420 grams) white beans, drained (or 1½ cup cooked beans)
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water, add a bit more if needed
- 1 garlic clove, sliced
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅛ – ¼ teaspoon cayenne pepper, or to taste
- ⅛ teaspoon black pepper
- ¼ teaspoon fine salt, adjust to taste
- ⅓ cup fresh parsley, plus more to garnish
- In a food processor or high-speed blender, place all the ingredients except the parsley.
- Blend until creamy, scraping down sides as needed. If you prefer a smoother dip, add 1-2 tablespoons of water and blend for longer until the dip is ultra creamy.
- Taste and adjust flavor and seasoning as needed. You might need extra salt to taste or a touch of olive oil for creaminess.
- Finally add the parsley, pulse until it's just finely chopped and combined with dip. Serve immediately with crackers or fresh-cut vegetables like carrots, celery, and cucumber, or refrigerate. Leftovers keep well covered in the refrigerator for up to 3-4 days.