This White Bean Dip is the perfect blend of creamy texture and delicious flavor, made in less than 5 minutes. It's also high in protein and fiber making it the perfect appetizer or sandwich spread.
I absolutely love hummus and always make a fresh batch every week as a healthy snack. This White Bean Dip is a little twist on the traditional hummus recipe which is made with chickpeas.
The addition of cumin gives it that extra depth and flavor. Keep some in the fridge for healthy meal prep and you won't be disappointed!
This recipe is also vegan and gluten-free so everyone can enjoy it!
Serve this white bean hummus as a dip with pita chips and crackers or even veggie sticks. It also works great as a spread. I've paired it with my roasted Cauliflower Steaks which was a match made in heaven. You can also use it as a high protein spread in sandwiches, toasties and wraps.
Cannellini beans don't get enough love! They are mild in taste so they can be added to many dishes and will take on the yummy flavorings you add to them.
Table of Contents
Ingredients and Substitutions
- Cannellini beans are the base of this white bean dip. They're creamy and buttery and become the perfect texture once blended. I've used canned beans which are already cooked. If you can't get your hands on cannellini beans, navy beans are another white bean to use, they're also known as pea beans
- Tahini is a paste that is made out of sesame seeds and is used to make traditional hummus. It has a really yummy and earthy flavor to it. Just make sure to buy the brands which solely have sesame seeds as the ingredient and no other additions. If you can't find tahini, you can leave it out or even use cashew butter instead
- Lemon juice is added for acidity and tang which also freshens the white bean hummus up
- Garlic because umm why not! I’ve added one garlic clove, but if you love it garlicky you can add 2 garlic cloves. If you don't like the taste or can't eat raw garlic, add garlic powder instead which is milder
- Cumin powder brings a lovely earthiness and level of depth to this white bean dip. You don't need to add too much of it. Another substitute would be a dash of black pepper or even some red pepper flakes for spice
- Extra virgin olive oil makes this white bean dip luscious with a creamy texture. Use a good quality olive oil which will give you a much better flavor
How to make White Bean Dip
Here is how you make this quick and easy dip and that will impress everyone.
- Drain a can of cannellini beans, reserving some of the liquid
- Add the beans to a food processor with 2 tablespoons of the reserved liquid, tahini, lemon juice, garlic clove, cumin, salt and olive oil
- Blend until a creamy consistency is achieved. Give it a taste and adjust the seasoning if needed
- Serve in a bowl and with the back of a tablespoon create a design. Garnish with a dash of extra virgin olive oil, parsley and pomegranate seeds. Enjoy!
Tips and Tricks
- Reserve some of the liquid from the can of cannelloni beans. Adding a few tablespoons to the mixture not only adds flavour, but also helps it get more creamy
- Start by only adding 1-2 tablespoons of the reserved liquid. You can always add more if needed, but you can’t go backward and you don’t want a watery dip
- Stop the blending process and scrape down the sides of the food processor with a spatula then blend again. This way you won’t have clumps
- Remember to always taste the dip and adjust the seasoning if needed so it’s perfect for your taste buds
The most common bean to use is cannellini beans which have a lovely creamy texture and taste. You can also use navy beans or lima beans
I love it as a base with these Cauliflower Steaks which is a match made in heaven!
You can use it as a dip with vegetables such as carrot sticks, celery and cucumbers. Pita chips and rice crackers are also great.
You can also use it as a sandwich spread or on pita bread to make a wrap. The options are endless!
White bean dip will last for up to 3 - 4 days in the refrigerator if stored in an airtight container
More Easy Dips
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your White Bean Dip photo on Instagram so I can share the love!
White Bean Dip
- 1 can cannellini beans (240g net)
- 2 tablespoon tahini
- ½ small lemon
- 1 garlic clove
- ½ teaspoon cumin powder
- 3 tablespoon extra virgin olive oil
- Salt to taste
- Drizzle of extra virgin olive oil, chopped parsley and pomegranate seeds
- Drain the can of cannellini beans, reserving some of the liquid from the can. Add the beans to a food processor or blender along with 2 tablespoons of the reserved liquid
- Add the tahini, lemon juice, garlic clove, cumin, salt and olive oil to a food processor. Blend the ingredients until it reaches a creamy consistency, scraping down the sides with a spatula. Give it a little taste and adjust the seasoning if needed *If its too thick or lumpy, add another spoon of the reserved liquid and blend again
- Serve in a bowl, making a design with the back of a spoon. Garnish with a dash of extra virgin olive oil, parsley and pomegranate seeds.Enjoy your creamy White Bean Dip as a dip or spread with these roasted Cauliflower Steaks