This Vegan Lemony White Bean Dip is fresh, lemony, creamy, and absolutely delicious. Ready in just 10 minutes with just 6 ingredients.
Bored of the plain old hummus? This Vegan Lemony White Bean Dip is our new favorite dip and a true summer hit!
If you have 10 minutes of time, you can make this dip and enjoy it for dinner today – and every day of the week, as it is perfect for meal prep!
We like to serve this bean dip with sliced vegetables and some lentil chips, but it’s also great as a spread on bread, and as this recipe is no-cook, it is perfect for those long summer evenings spent outdoor, with a load of crunchy vegetables 🙂
We are – understandably – just a little bit excited about this recipe!
To make this recipe you will only need a few staple ingredients – you probably already have them in your pantry!
You will need:
- white cannellini beans, we like to just grab a can, drain it and rinse it under running water, but you could totally cook the beans from scratch – make a batch and freeze any leftovers! You can substitute the cannellini beans with chickpeas
- tahini for added nutty flavor and creaminess
- lemon for acidity and to balance the flavors, we will need the juice and the zest
- olive oil, use extra-virgin when using in no-cook dishes, but be careful, some olive oils can be quite spicy
- cumin will give the dip that middle-eastern exotic flavor, but you can skip it if you don’t have cumin
How to make this Vegan Lemony White Bean Dip
If you’re using canned cannellini beans, this recipe is totally no-cook and done in minutes. You will need a blender, food processor, or stick blender. I usually use a small food processor or a stick blender for this.
Start by opening a can of cannellini beans. Drain the beans and rinse them under running water, then add them to your food processor.
To the bowl add the rest of the ingredients – tahini, lemon juice and zest, salt, minced garlic, olive oil, and cumin. We’re almost done!
Now blend the ingredients on high for about a minute until the dip is creamy.
This one needs a little bit more blending!
I like to scrape the sides of the bowl once or twice while blending, just to make sure everything is incorporated.
Once the dip is creamy to your satisfaction, taste it and adjust the flavors as needed – add more lemon juice or olive oil.
If the dip is thick, you can thin it out with a splash of water, but you will want it on the thick side if you’ll be scooping it out with vegetables.
And that’s it! Your white bean dip is done and ready to serve or store for later use.
We recommend serving the dip immediately, but you can also easily make it ahead and store it refrigerated (see below in section “Storage”).
When serving, you could add a drizzle of olive oil and some toasted nuts on top (we used toasted pine nuts).
Serve the bean dip with plenty of crunchy raw vegetables, such as sliced cucumber, carrots, or radishes. You can also pair it with cooked vegetables, such as steamed broccoli or cauliflower.
And this bean dip goes also well as a chip-dip! We love scooping the bean dip out with some lentil chips!
This bean dip stores splendidly refrigerated and is perfect to make as part of your meal-prep – make it once, enjoy it all week!
Store the bean dip refrigerated in an air-tight container for up to 4 or 5 days. The dip will thicken in the fridge.
If the bean dip gets too thick for dipping, thin it out with water – just add a small splash of water and mix well to combine. Be sure to only add a tiny bit, like a tablespoon of water, and adjust as needed, so as to prevent the dip from getting too thin.
How else can I use this bean dip?
This recipe makes for an excellent dip, but don’t limit yourself to it!
We have also successfully used it as a spread on a slice of bread, then topped with avocado, or tomatoes.
You can thin the dip out with a splash of water to make a dressing and drizzle it over buddha bowls or salads.
Or, you could also use it as a protein-rich bean pasta sauce!
This dip could also be used as a creamer to thicken vegetable soups (instead of using potatoes or flour).
The sky is the limit!
More similar recipes:
- 240 grams white cannellini beans, canned and drained
- 2 tbsp tahini
- 2-3 tbsp lemon juice
- zest of half a lemon
- ½ tsp salt
- 2 cloves garlic
- 1 tbsp olive oil, more to taste
- ½ tsp cumin
- Drain and rinse the white beans under running water, then add to your food processor (you can also use a blender or a stick blender).
- Add tahini, lemon juice, lemon zest, salt, minced garlic, olive oil, and cumin.
- Blend on high for about a minute, stopping to scrape the sides of the bowl as needed.
- Taste the dip and adjust the flavor to your taste, adding more lemon juice, or olive oil as needed.
- Serve immediately or store refrigerated for 4-5 days – it will thicken in the fridge.
If the bean dip gets too thick for dipping, thin it out with a splash of water.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 336mgCarbohydrates: 11gFiber: 2gSugar: 0gProtein: 4g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.