Pin It I was digging through my pantry one afternoon, looking for something quick to bring to a potluck, and spotted a can of white beans tucked behind the pasta. I grabbed it along with a lemon and some garlic, threw everything into the food processor, and within minutes had a dip that tasted like I'd spent an hour on it. Everyone at the party kept asking for the recipe, and I felt a little guilty admitting it was just five ingredients and zero cooking. That day taught me that simple doesn't mean boring, and sometimes the best recipes are the ones you stumble into by accident.
I started making this for my weekly meal prep after realizing how much money I was spending on hummus. My kids would come home from school and devour it with carrot sticks before I could even set the table for dinner. One evening, my oldest asked if we could make it together, and watching her figure out the food processor buttons while sneaking tastes of lemon juice became one of those small kitchen moments I didn't expect to treasure. Now it's her go-to contribution whenever we host friends, and she's started experimenting with different herbs and spices on her own.
Ingredients
- White beans (cannellini or great northern), 2 cups drained and rinsed: These are the creamy base of the dip, and rinsing them well removes the excess starch that can make the texture gummy instead of silky.
- Garlic cloves, 2 minced: Fresh garlic gives the dip a sharp, aromatic bite that mellows as it blends, but start with less if you're sensitive to raw garlic.
- Extra-virgin olive oil, 1/4 cup plus more for drizzling: This adds richness and helps the dip become velvety smooth, and a drizzle on top before serving makes it look restaurant-worthy.
- Fresh lemon juice, 2 tablespoons: Bright acidity balances the beans and keeps the flavor from feeling flat, and I always taste before serving to see if it needs another squeeze.
- Fine sea salt, 1/2 teaspoon: This enhances all the other flavors, but canned beans can be salty already, so adjust after blending.
- Freshly ground black pepper, 1/4 teaspoon: A little pepper adds subtle warmth without overpowering the delicate bean flavor.
- Ground cumin, 1/4 teaspoon (optional): This brings an earthy depth that makes the dip taste more complex, and it pairs beautifully with the lemon.
- Fresh parsley or chives, 2 tablespoons chopped (optional): Herbs add color and a fresh, grassy note that makes each bite feel lighter and brighter.
Instructions
- Combine the Base:
- Add the drained white beans, minced garlic, olive oil, lemon juice, salt, and pepper to your food processor or blender. If you're using cumin or herbs, toss those in now too.
- Blend Until Smooth:
- Process on high until the mixture turns creamy and velvety, stopping once or twice to scrape down the sides with a spatula. If it feels too thick, drizzle in a tablespoon of water or extra olive oil and blend again.
- Taste and Adjust:
- Dip a spoon in and see what it needs—more lemon for brightness, a pinch of salt for depth, or another glug of olive oil for richness. Trust your palate here, because every batch of beans is a little different.
- Serve with Style:
- Spoon the dip into a shallow bowl, use the back of a spoon to make a little well in the center, then drizzle olive oil over the top and scatter fresh herbs if you have them. Serve with pita chips, sliced vegetables, or crackers.
Pin It I brought this to a summer barbecue once, set it out next to the chips and salsa, and watched it disappear faster than anything else on the table. A friend pulled me aside and said she'd been trying to eat more plant-based meals but struggled with flavor, and this dip made her realize how satisfying simple ingredients could be. We spent the rest of the evening talking about easy swaps and pantry staples, and she texted me a week later to say she'd made three batches already.
Making It Your Own
Once you've made the basic version a few times, you'll start seeing all the ways you can twist it. I've stirred in roasted red peppers for sweetness, a spoonful of tahini for nuttiness, and even a pinch of smoked paprika when I wanted something with a little more edge. My neighbor swears by adding a handful of fresh basil and serving it with toasted baguette slices, and I've thinned it with water and lemon to use as a creamy salad dressing that clings to greens without feeling heavy.
Storing and Serving Tips
This dip keeps beautifully in the fridge for up to five days, though the garlic flavor gets stronger as it sits, which I actually prefer. I store it in a glass jar with a tight lid and give it a good stir before serving, sometimes adding a splash of water if it's thickened up overnight. If you're making it ahead for a party, prepare it the night before so the flavors have time to meld, then bring it to room temperature and freshen it with a drizzle of olive oil and herbs right before guests arrive.
What to Serve It With
I've served this with everything from pita and crackers to cucumber slices and bell pepper strips, and it always disappears. It's also fantastic spread on sandwiches in place of mayo, dolloped onto grain bowls, or used as a creamy layer in wraps. One of my favorite lazy dinners is spreading this on toast, topping it with a fried egg and some greens, and calling it a meal.
- Serve with warm pita wedges, sliced vegetables, or your favorite crackers for dipping.
- Use it as a spread for sandwiches or wraps to add creaminess and protein.
- Thin it with a little water and lemon juice to turn it into a pourable salad dressing.
Pin It This dip has become one of those recipes I make without thinking, the kind that saves me when I need something quick but don't want to compromise on flavor. I hope it becomes that for you too.
Recipe FAQs
- → Can I use frozen white beans instead of canned?
Yes, frozen white beans work well. Thaw them completely and drain any excess liquid before blending. You'll need approximately 1.5 cups of cooked beans to match the canned quantity.
- → How can I make the dip smoother?
For an ultra-smooth texture, peel the white beans before blending. You can also add tahini or a tablespoon of reserved bean liquid to achieve the desired consistency.
- → What are good serving options?
Serve with warm pita bread, fresh vegetable sticks (cucumbers, carrots, bell peppers), whole grain crackers, or toasted bread. It also doubles as a sandwich spread or salad dressing when thinned with water.
- → How long does this dip keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen slightly over time. You can also freeze it for up to 2 months, though the texture may be slightly grainy upon thawing.
- → Can I customize the flavors?
Absolutely. Experiment with cumin, smoked paprika, roasted red peppers, sun-dried tomatoes, or fresh herbs like basil and dill. Start with small additions and adjust to your preference.
- → Is this suitable for dietary restrictions?
Yes, this dip is naturally vegetarian, vegan, and gluten-free. Always check canned bean labels for cross-contamination and verify that any serving accompaniments meet your dietary needs.