Lemon and Herb White Bean dip

Lemon and herb white bean dip is the perfect springtime dip. This creamy, lemony, and bright dip is made with seven wholesome ingredients and ten minutes. This is the ideal spread or dip for sandwiches, vegetables, Buddha Bowls, and more! We’ll show you how to make it.

This isn’t a traditional hummus because it doesn’t contain chickpeas. Instead, this recipe is inspired by a creamy chickpea dip with a twist of white beans.

White Bean Dip

White beans make the best legumes for dips, as they have a mild taste that allows the seasonings to shine. Cannelini is our favorite bean because it has a creamy texture and a buttery flavor.

We stayed true to the classic hummus elements and added tahini, which adds creaminess, zest, and lemon juice for tartness, and garlic for zing. Olive oil brings out the richness, and sea salt ties it all together.

Fresh dill gives a spring-like flavor to the dish and makes it feel like spring has arrived! It’s done, my friends!

Ingredients

• Cannellini beans are our favorite. 1 (15 oz.) can of white beans, rinsed and drained
• 1/4 cup tahini (see our favorite tahinis in our Tahini Review!)
• 1-2 tsp lemon zest
• Lemon juice, 3-4 tablespoons
• Half a teaspoon of sea salt
• Four cloves of garlic, minced or pressed (reduce slightly in case you are not a fan).
• 1 Tbsp. Extra virgin olive oils (if oil is not present, leave it out).
• Use other herbs or 1/4 cup of chopped fresh dill instead.

Optional FOR SERVING

• Pita bread (or chips // gluten-free if needed)
• Vegetables (e.g., carrots, radishes, cucumbers, beets) can be roasted or eaten fresh. Carrots, radish, cucumber, beets)

Instructions

• Add drained and rinsed white beans to a Food Processor or High-Speed Blender along with tahini and lemon zest (start with smaller amounts), garlic, olive oil, salt, and herbs.
• Blend until creamy. Scrape sides as necessary. Blend for less time if you want a more textured dip. If you want a silky smooth dip, then blend longer.
• Add the chopped dill or other herbs and pulse to combine.
• Add more salt to your taste. You can also add more lemon juice or zest for acidity or brightness. Olive oil is good for floral notes and creaminess. Dill will give you more herbal notes. Tahini gives a nuttiness. We prefer bold flavors, so we added more lemon juice, zest, and a bit more salt.
• You can either eat it immediately or chill the dip in the refrigerator to allow it to thicken. You can garnish the dip with extra drizzles of olive oil, fresh dill, lemon zest, or a combination. Serve with crackers or vegetables, flatbread, or pita bread.
• Covered leftovers can be kept in the fridge for up to 4 days. It is not freezer-friendly.