This White Bean Dip is so good, you’ll want to eat it by the spoonful! Top it with pine nuts and serve with vegetables and pita for an addictively delicious snack or appetizer.
Looking for more easy and creamy vegan dip recipes? Check out The Best and Easiest Hummus, 5 Ingredient Vegan Queso, Beet Hummus, and The Best & Easiest Vegan Spinach Artichoke Dip!
Hummus fans, listen up! You’re going to want to try this Vegan White Bean Dip Recipe ASAP. It’s a velvety smooth dip that’s possibly even creamier and more luxurious than hummus.
Canned cannellini beans are quickly transformed into this addictive dip once blended with garlic, lemon, oil, herbs, and ice cold water. Deliciously savory and tangy, it’s best served as a snack or appetizer with tasty toppings and lots of dippables, like cut veggies, pita, or crackers. Enjoy it as a healthy snack, bring it to a party, or spread it on a veggie wrap!
Why you’ll love this garlicky white bean dip
- The best bean dip – This white bean dip is a lot like hummus but uses creamy cannellini beans instead of chickpeas. What you get is an even smoother bean-based dip that’s perfect for snacking.
- Simple ingredients, big flavors – You need less than 10 budget-friendly ingredients to put this garlic white bean dip together! The end result is an ultra-smooth and creamy snack with savory, tangy, and nutty flavors.
- Perfect for parties – Just like my Lemon Dill Hummus and Vegan Brie Dip, this dip is bound to be a hit at parties.
Ingredients needed (with substitutions)
- White beans – Canned white beans keep this recipe quick and easy. Cannellini beans are my favorite, but you can substitute another soft and creamy white bean, like great northern, navy, or butter beans.
- Garlic – I found that one garlic clove added a savory pop of garlicky goodness here but you can always add another one to two cloves if you love the garlic flavors. You could even blend in a head of roasted garlic to take them way up a notch.
- Lemon juice
- Olive oil – The oil gives the dip more body and richness but you can omit it if you’d prefer to make an oil-free version.
- Salt and pepper
- Fresh herbs – I like this dip with fresh basil leaves but fresh rosemary also pairs well. You’re welcome to try it with fresh dill, thyme, chives, or parsley, too!
- Ice cold water – Ice water is non-negotiable here. Just like with other creamy blended dips, whipping in ice cold water is the secret behind its light, airy, and fluffy consistency.
How to make white bean dip
Find the complete recipe with measurements in the recipe card below.
Add the white beans, garlic, lemon juice, olive oil, salt, pepper, fresh herbs, and some of the ice water to a food processor.
Puree until the dip is smooth and creamy.
If the consistency isn’t as creamy as you’d like or it’s too thick, blend in a few more tablespoons of cold water. This will help smooth it out and fluff it up.
Taste and adjust the flavors as needed before transferring the dip to a serving bowl with your desired toppings.
Topping ideas: I like pomegranate seeds, pine nuts, and a drizzle of olive oil on top when I’m serving this around the holidays. Other toppings you can use are fresh herbs, chili flakes, cracked black pepper, and/or lemon zest.
Serve your vegan white bean dip with vegetables, pita, falafel, and crackers on the side for dipping, then enjoy!
Frequently asked questions
Personally, I like cannellini beans best for this recipe because of their soft and creamy texture and mild nutty flavor. Other soft white beans, like great northern and navy beans, also work well. Butter beans are another option but you’ll have to use slightly less than a full 15-ounce can because of their large size.
Yes, dried white beans will work just as well as canned, but they’ll take longer to prep. Soak 1/2 cup of dried white beans in water overnight, then drain the next day. Simmer the beans in a medium pot with water until they’re soft and tender (about 1 to 1 ½ hours). Make the dip as normal once they’re cool.
You may need to stop and scrape down the sides a few times while blending, but yes, a high-powered blender will work well.
The leftover bean dip will stay fresh for 3 to 4 days when kept covered in the fridge. Enjoy the leftover dip as a simple snack, as a spread for sandwiches and wraps, or as a sauce for grain bowls, salads, and pasta dinners.
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To a food processor, add the drained and rinsed white beans, garlic, lemon juice, olive oil, salt, pepper, chopped fresh herbs and 2 tablespoons of ice cold water.
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Puree for about 4-5 minutes until smooth and creamy. If it’s not quite creamy or too thick, add a few more tablespoons of cold water. This will help fluff it up and make it creamy and smooth.
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Taste; season with more salt, pepper, lemon juice or herbs, if desired.
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Add to a bowl and garnish with toppings of choice. For holidays, I love pomegranate seeds and pine nuts with a drizzle of olive oil. Serve with pita bread, pita chips and/or veggie sticks like cucumber and carrots.
- May use another white bean, such as great northern, navy or even butter beans.
- Other fresh herbs such as rosemary, thyme or parsley are also good, to taste. Or substitute 1 teaspoon dried basil for the fresh.
- The dip will keep in the refrigerator for about 4 days.
Serving: 1of 8 servings | Calories: 71kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 260mg | Potassium: 5mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 0.3IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg