This high-protein, high fiber, super-creamy, white bean dip is loaded with amazing flavors and made in a jiffy. This easy party dip is made with cannellini beans, tahini, olive oil, garlic, thyme, and lemon zest and juice. This versatile dip is perfect to be served with garlic bread toast, crackers, and vegetable sticks.
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Why You’ll Love This Dip
- When it comes to healthy snacking options, hummus is what comes to mind for most. How to make hummus post has all the tips and tricks to make a great homemade hummus. This white bean dip is a wonderful twist on popular hummus.
- It’s super easy to make, comes together in 5 minutes. If you need a party appetizer for your meal or party gatherings, make this in a jiffy.
- This vegan, gluten-free dip can be enjoyed by all.
- Can be used with everything – as a dip, as a spread on toast or sandwiches, and burgers.
White Bean Dip Recipe Ingredients
- White bean – cannellini bean is best. Navy bean, Great Northern bean can also be used. Use canned beans, drain them in a colander, reserving some of the liquid. Rinse thoroughly.
- Tahini – it adds an earthy, nutty taste to the dip. You can make tahini easily at home following this 2-ingredient homemade tahini.
- Extra virgin olive oil – Use good quality EVOO. It gives a rich flavor to the dip.
- Garlic – Garlic is mandatory! Use fresh garlic or roasted garlic. Roasted garlic adds wonderful, strong flavors to the dip!
- Ground cumin – a secret ingredient! Trust me, ground cumin adds a wonderful depth of flavor to bean dip.
- Fresh thyme – adds fresh flavor and taste. You can substitute thyme with parsley.
- Lemon zest and juice – use freshly squeezed lemon juice rather than store-bought jar.
Variations and Substitutions
For added umami flavor, add Parmesan cheese.
Raw garlic can be replaced with roasted garlic. If using roasted garlic, feel free to increase the quantity for a wonderful garlicky flavor. Slow-roast whole garlic cloves in warm olive oil until golden and soft. Drain the golden garlic from the olive oil and use it in the dip.
Fresh thyme can be substituted with fresh parsley. Feel free to use tarragon, mint, dill, or chives.
Cook dried cannellini beans by yourself. Cook dried cannellini beans in chicken or vegetable stock until very soft and almost falling apart. Drain it and use it in the dip.
Step-By-Step Instructions
Drain a can of cannellini beans in a colander, and reserve some of the liquid from the can. Rinse it in water.
Step 1: Add all the ingredients – cannellini beans, 2-3 tablespoons of liquid from the can, tahini, extra virgin olive oil, garlic clove, ground cumin, fresh thyme, salt, lemon zest, and lemon juice into a blender and blend until smooth. I forgot to add lemon zest and lemon juice, so I added them afterwards. You can add them all together.
Step 2: Blend until smooth and creamy, scraping down the sides of the blender with a spatula.
Taste and add seasoning accordingly.
If the dip is too thick and lumpy, add a tablespoon of reserved can liquid and blend until smooth.
Transfer to a serving bowl and garnish with extra virgin olive oil, red chili flakes, and fresh thyme. Serve alongside garlic bread toast, vegetable sticks, and crackers.
Best Tips
- Reserve some of the liquid from the can of cannellini beans, which will help blend the beans into a smooth, creamy texture. Start by adding a little, and add as you go.
- Scrape down the sides of the blender with a spatula while blending to avoid lumps.
- Taste and add seasoning as per your liking.
Plate The Dip and Serve
Scoop out the bean dip into a serving bowl. Drizzle extra virgin olive oil, red chili flakes, and fresh thyme or savory. It’s a great addition to a crudité platter. Serve alongside garlic bread toast, crackers, a baguette, and vegetable sticks.
Storing Suggestions
Leftover dip can be stored in an air-tight container in the refrigerator for up to 4 days. Reserve the topping garnish if storing in the refrigerator, and add it when serving.
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📋5 Minutes Creamy White Bean Dip
Ingredients
- 1 can 15-ounce white bean (cannellini bean is best. Navy bean, great Northern bean can be used), drained and rinsed
- 2 tablespoons tahini paste
- 3 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 tablespoon fresh thyme leaves or use 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon salt adjust to taste
- 1 lemon zest
- ½ lemon juice
For Topping/Garnish
- Extra virgin olive oil
- Red chili flakes
- Fresh thyme or parsley
Instructions
- Drain a can of cannellini beans in a colander, and reserve some of the liquid from the can. Rinse it in water.
- Add all the ingredients – cannellini beans, 2-3 tablespoons of liquid from the can, tahini, extra virgin olive oil, garlic clove, ground cumin, fresh thyme, salt, lemon zest, and lemon juice into a blender and blend until smooth. I forgot to add lemon zest and lemon juice, so I added them afterwards. You can add them all together.
- Blend until smooth and creamy, scraping down the sides of the blender with a spatula.
- Taste and add seasoning accordingly.
- If the dip is too thick and lumpy, add a tablespoon of reserved can liquid and blend until smooth.
- Transfer to a serving bowl and garnish with extra virgin olive oil, red chili flakes, and fresh thyme. Serve alongside garlic bread toast, vegetable sticks, and crackers.
Video
Notes
- Reserve some of the liquid from the can of cannellini beans, which will help blend the beans into a smooth, creamy texture. Start by adding a little, and add as you go.
- Scrape down the sides of the blender with a spatula while blending to avoid lumps.
- Taste and add seasoning as per your liking.
Nutrition
Created by Jyothi Rajesh
Thank you for stopping by.
I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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