White Bean Dip (Printable)

A smooth, protein-packed dip blending white beans, garlic, lemon juice, and olive oil. Vegan and gluten-free.

# What You Need:

→ Beans

01 - 2 cups (15 oz can) white beans (cannellini or great northern), drained and rinsed

→ Aromatics & Seasoning

02 - 2 garlic cloves, minced
03 - 1/4 cup extra-virgin olive oil, plus more for drizzling
04 - 2 tablespoons fresh lemon juice (about 1 lemon)
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Optional Additions

07 - 1/4 teaspoon ground cumin
08 - 2 tablespoons fresh parsley or chives, chopped

# Directions:

01 - Place white beans, minced garlic, olive oil, lemon juice, salt, and pepper in a food processor or blender.
02 - Process until completely smooth and creamy, stopping to scrape down the sides as needed for even texture.
03 - Taste the dip and modify as desired with additional lemon juice for brightness, salt for depth, or olive oil for richness.
04 - For enhanced complexity, blend in ground cumin or fresh herbs like parsley or chives if using.
05 - Transfer to a serving bowl, drizzle generously with olive oil, and sprinkle with fresh herbs. Accompany with pita bread, raw vegetables, or crackers.

# Expert Suggestions:

01 -
  • It takes just 10 minutes to make but tastes like something that simmered all day, perfect for those nights when cooking feels impossible but takeout feels wasteful.
  • The creamy texture rivals any store-bought dip but without the strange ingredients you cant pronounce, leaving you feeling rather smug about your kitchen prowess.
02 -
  • Room temperature beans blend infinitely smoother than cold ones straight from the fridge, a discovery I made after wondering why my dip sometimes resembled baby food and other times felt like velvet.
  • The flavor develops significantly after resting for 30 minutes, allowing the garlic to mellow and the seasonings to fully integrate, which saved me from over-seasoning countless batches.
03 -
  • The secret to restaurant-quality smoothness is removing the thin skins from your beans, which sounds tedious but takes just three minutes if you gently roll them between paper towels after draining.
  • Reserve a few whole beans to scatter atop the finished dip for visual interest and texture contrast, a trick I learned from a chef friend who insists people eat first with their eyes.
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