White Bean Dip

This white bean dip is garlicky, smooth, nicely spiced with cumin and coriander and lighten up with fresh parsley and bright lemon juice.

Prep Time10

Total Time10

Course: Appetizers, Snack

Cuisine: Mediterranean, vegan

Keyword: White Bean Dip

Servings:

Calories: 154kcal

Author: Katia

Ingredients

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

Instructions

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.

Notes

Nutrition facts: the nutrition values are for one portion and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition