Easy, creamy and delicious white bean dip makes a great appetizer for your gatherings, a healthy lunch box addition or after school snack. Ready in only 5 minutes!
Would you believe I was allergic to chickpeas from birth until just a few years ago? I’m sharing this with you because for the longest time it meant I could not enjoy hummus or any other chickpea dish for that matter. My husband always told me I didn’t know what I was missing!
That’s why I created this white bean dip. For years this was my ‘hummus’ and became the staple dip at most of my gatherings. That is until my chickpea allergy disappeared and I forgot all about this dip!
So I decided to revisit my old white bean dip recipe. Do you know how much you appreciate things when you haven’t had them in a while? Well that’s what happened this week when I made a batch as an after school snack. I was hoping to have leftover for my daughter’s lunch box but it disappeared in minutes!
It’s back to school time and I always try to include some veggies in my daughter’s lunch box, usually in the form of a dip and crudites. So I decided it was the right time to share my recipe for white bean dip.
Unlike hummus, my white bean dip does not contain any tahini. I guess I sort of Italianized this recipe and all it consists of are white beans; garlic; lemon juice; olive oil and freshly chopped parsley. 
So many ways to serve white bean dip:
The classic way, of course, is to serve it as an appetizer surrounded by crudités. But not only is it great with veggies, I love crisping up pita bread in the oven and using that as a vessel to scoop it up! 
As I mentioned above, it’s also perfect for school lunches or after school snack as well as a great way to get the kids to eat extra veggies
But there’s another way to enjoy this dip. As a crostini topping. I simply pulse the white bean mixture a few times in order to maintain a chunkier consistency. Spoon onto crispy baked bread slices and top with an extra drizzle of olive oil and freshly chopped parsley. Voilà, another appetizer idea!
How to make White Bean Dip:
This dip is a no-brainer to make. Just toss all ingredients (except for parsley) in your food processor, give it a whirl, top with freshly chopped parsley and an extra drizzle of olive oil and it’s ready.
My mom has also made this dip by hand, back when she did not yet own a food processor. She used a potato masher instead. The consistency was definitely not as smooth but it definitely does work.
Tips and suggestions:
- Serve white bean dip as an appetizer surrounded by crudités and pita crisps; as a healthy lunch box addition; or after school snack.
- You can cook your own white beans instead of using canned if you prefer. Use 2/3 cup of dry white beans (which have been soaked overnight and boiled until tender) to obtain 2 cups when cooked.
- This recipe is quite basic but you can vary it according to your taste. Try different herbs such as thyme; rosemary or sage.
- If dips are not your thing, serve it as a crostini topping as shown above.
- Keep leftovers in the refrigerator for up to 3 days.
- Any variety of white beans will do including navy beans, cannellini beans or Great Northern beans.
If you try out this easy dip recipe, let me know how much you’ve enjoyed it by rating it in the recipe card below. Feel free to Pin the recipe for later. Buon appetito!
If you enjoy the creamy texture and flavor of white beans, here are a few other favorite recipes for you to enjoy!
Swiss Chard and White Bean Soup
Ingredients
- 540 ml canned white beans about 19 ounces or 2 cups (cannellini, navy or Great Northern Beans)
- 1 small garlic clove
- 2-3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1/4 tsp salt
- pepper to taste
- 2 tbsp fresh chopped parsley
Instructions
- Drain and rinse the can of white beans.
- Place all ingredients ((except for parsley) in the bowl of your food processor and blend until smooth or desired consistency. If the dip is dry or not creamy enough, add an extra spoonful of olive oil.
- Top with freshly chopped parsley and a drizzle of olive oil.
Notes
- Serve white bean dip as an appetizer surrounded by crudités and pita crisps; as a healthy lunch box addition; after school snack or as a crostini topping.
- You can cook your own white beans instead of using canned if you prefer. Use 2/3 cup of dry white beans (which have been soaked overnight and boiled until tender) to obtain 2 cups when cooked.
- This recipe is quite basic but you can vary it according to your taste. Try different herbs such as thyme; rosemary or sage.
- If dips are not your thing, serve it as a crostini topping as shown above.
- Keep leftovers in the refrigerator for up to 3 days.
- Any variety of white beans will do including navy beans, cannellini beans or Great Northern beans.
- Please note that the nutritional information provided is for the complete recipe.
I love hummus but this looks every bit as delicious. And so easy, too. My kind of dish. 🙂
It really is Frank and so many ways to enjoy it. It doesn’t get any easier than this!