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Vegan Lemon and Garlic White Bean Dip

Ready in just 10 minutes, this creamy vegan white bean dip blends lemon, garlic, and olive oil into a light, healthy snack perfect for crackers or veggie sticks.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: Beans, Dairy-Free, Gluten-Free, Healthy, No Cook, Plant-Based, Quick, Vegan
Servings: 2
Calories: 222kcal

Equipment

  • Blender or food processor
  • Fine-mesh sieve (optional)
  • Spatula (optional)

Ingredients

  • 240 g cooked cannellini beans* drained and rinsed
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 0.5 tsp lemon zest optional
  • 1-2 garlic cloves
  • 0.5 tsp salt
  • Ground black pepper to taste
  • 2-4 tbsp water to thin, if needed
  • Ground chilli or chilli flakes optional
  • Fresh parsley or chives optional

Instructions

  • Drain and Rinse the Beans
    Start by draining and rinsing your cannellini beans under cold water. I usually pour the contents of the can into a fine-mesh sieve and rinse thoroughly under the tap.
    Alternatively, you can crack open the lid, press it down slightly to drain the liquid, then rinse the beans directly in the can.
  • Prepare Your Garlic
    Next, peel your garlic cloves. Trim off the ends attached to the stem, then gently press the cloves with the flat side of a knife to loosen the skin.
    This makes them easy to peel and perfect for blending.
  • Blend the Base
    Now it’s time to bring in your trusty blender or food processor. Add the cannellini beans, olive oil, lemon juice, and garlic cloves to the bowl. Blend until the mixture becomes creamy and smooth—or stop when you reach your preferred consistency.
    Personally, I love a little texture in my dip, so I keep it slightly chunky with a few visible bean bits.
    If you're craving more texture and freshness, feel free to toss in a handful of chopped parsley before giving it one last blend.
    Want it thinner? Gradually add water—start with 1 tablespoon at a time to avoid making it too runny. The dip should remain creamy, not watery.
  • Season to Taste
    For a fresh and pretty finish, garnish with chopped parsley or chives. Serve immediately with veggie sticks, crackers, or alongside your favorite mains.
    If you’re not serving it straight away, store the dip in an airtight container in the fridge—it’ll keep beautifully for up to five days.

Notes

No food processor or blender? No worries at all! You can still whip it up quickly using a mortar and pestle—just mash and mix by hand.
*You can use either canned or dried beans. If you opt for dried beans, make sure to soak and cook them according to the instructions on the package to avoid any health risks.