Lemon-Garlic White Bean Dip

Name: Lemon-Garlic White Bean Dip
Prep time: 10 min
Total time: 10 min
Yield: About 2 cups (8–10 servings)
Cuisine: Mediterranean
Ingredients: 1 (15-oz) can cannellini beans, drained and rinsed; 2 Tbsp fresh lemon juice; 1 tsp finely grated lemon zest; 1 small garlic clove; 2 Tbsp extra-virgin olive oil, plus more to finish; 2-4 Tbsp water, as needed; 1/2 tsp fine sea salt; Black pepper to taste; Optional: 1 Tbsp tahini; pinch red pepper flakes; chopped parsley

Silky, bright, and garlicky—this Mediterranean-style dip whips up in minutes from pantry beans, lemon, and olive oil. Serve with crackers, crostini, or crisp veggies, or use it as a sandwich spread.

Creamy white bean dip swirled with olive oil and parsley

Prep: 10 min Yield: ~2 cups (8–10 servings) Diet: Vegan • Gluten-Free Category: Dip / Spread

Ingredients

1 (15-oz) can cannellini beans, drained & rinsed
2 Tbsp fresh lemon juice, plus more to taste
1 tsp finely grated lemon zest
1 small garlic clove (or ½ if you like it mild)
2 Tbsp extra-virgin olive oil, plus more to finish
2–4 Tbsp water, as needed
½ tsp fine sea salt, plus black pepper to taste
Optional add-ins: 1 Tbsp tahini • pinch red pepper flakes • 1 Tbsp chopped parsley

Smoother dip secret: Use room-temperature or slightly warmed beans (30–45 sec in the microwave). Warm beans purée extra silky.

Step-by-Step

Blend. In a food processor, combine beans, lemon juice & zest, garlic, olive oil, 2 Tbsp water, salt, and pepper. Process until very smooth, scraping the bowl once or twice.
Adjust. For a lighter texture, add more water (or olive oil) 1 Tbsp at a time. Taste and balance with extra lemon or salt.
Finish. Spoon into a shallow bowl, swirl the top, and drizzle with olive oil. Garnish with chopped parsley and a pinch of pepper or red-pepper flakes.

Equipment: A food processor is ideal; a blender works if you add a splash more water. An immersion blender plus a tall jar also does the trick.

Variations & Pro Tips

Tahini “hummus-style”: Blend in 1–2 Tbsp tahini and ¼ tsp cumin.
Roasted-Garlic: Swap the raw clove for 3–4 roasted garlic cloves and add a pinch of smoked paprika.
Herby: Pulse in 2 Tbsp chopped fresh parsley, dill, or rosemary leaves.
Spicy: Add ½–1 tsp harissa or Calabrian chili paste.
Extra-creamy: Blend in 2 Tbsp plain Greek yogurt (not vegan) or another 1 Tbsp olive oil.
Serve with: Pita chips & crudités, dolloped on grain bowls, spread on sandwiches, or as a crostini base with ribbons of roasted peppers.
Storage: Refrigerate airtight up to 5 days. Freezes up to 2 months; thaw overnight and re-blend with lemon and oil.

YieldAbout 2 cups (8–10 servings)

Total Time~10 minutes

AllergensNone common; verify cross-contact if needed

Make-AheadTastes best after 30 minutes of chilling; flavor deepens as it rests