Say hello to the perfect spring dip: Lemon & Herb White Bean Dip. It’s creamy, bright, and lemony with a hint of garlic and dill, and requires just 7 wholesome ingredients and 10 minutes to make. The perfect dip or spread for sandwiches, veggies, Buddha Bowls, and more! Let us show you how it’s done.
This recipe is not a traditional hummus as it doesn’t use chickpeas, but is inspired by the creamy chickpea-based dip — with a springy, white bean twist. Those looking for a deeper dive into the history of hummus can find more information here and here.
White Bean Dip
White beans are the perfect legume for dips because they have a mild flavor that lets the seasonings shine. Our favorite bean to use is cannelini, which has a naturally buttery taste and creamy texture.
Sticking with the classic hummus-inspired elements, we included tahini for creaminess, lemon juice and zest for tartness, and garlic for zing. Olive oil adds richness and sea salt brings it all together.
A generous amount of fresh dill adds herby flavor and the immediate feeling that spring is here! We made it, friends!
We hope you LOVE this white bean dip! It’s:
Quick & easy
& SO delicious!
It’s the perfect appetizer or snack, especially served with pita bread, chips, flatbread, crackers, or vegetables. It also goes well in bowls, on toast, in sandwiches, and beyond.
More Bean-Based Dip Recipes
White Bean Pumpkin HummusRoasted Beet HummusRoasted Jalapeño HummusGolden Goddess (Turmeric) Hummus
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Lemon and Herb White Bean Dip
A zesty, herby, lemony dip made with white beans! A protein- and fiber-rich dip or snack made with just 7 wholesome ingredients in 10 minutes. Perfect for spring (or any time!). Print SAVE SAVED
Prep Time 10 minutes Total Time 10 minutes Servings 5 (1/4-cup servings)Course DipCuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, VeganFreezer Friendly NoDoes it keep? 4-5 Daysfrom votes
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US Customary – Metric1 (15-oz) can white beans (drained and rinsed // we like cannellini)1/4 cup tahini (see our favorite tahinis in our Tahini Review!)1-2 tsp lemon zest3-4 Tbsp lemon juice1/2 tsp sea salt4 cloves garlic, pressed or minced (reduce slightly if you’re not a garlic lover)1 Tbsp extra virgin olive oil (if oil-free, omit)1/4 cup chopped fresh dill, loosely packed (or sub other herbs of choice)
FOR SERVING optional
Pita bread or chips (or crackers // gluten-free as needed)Fresh or roasted veggies (e.g. carrots, radish, cucumber, beets)
To a food processor (or high-speed blender) add drained, rinsed white beans along with tahini, lemon zest and lemon juice (starting with lesser amounts of both), salt, garlic, and olive oil (reserve herbs for later).Blend until creamy, scraping down sides as needed — about 1 minute. If you prefer more texture, blend for less time. If you prefer silky smooth dip, blend for longer.Add chopped dill (or other herbs) and pulse again to combine.Taste and adjust flavor as needed, adding more garlic for zing, lemon zest or juice for brightness or acidity, salt to taste, olive oil for creaminess / floral notes, dill for more herbal notes, or tahini for nuttiness. We like pretty bold flavors, so we added the additional lemon zest and juice and a pinch more salt.Enjoy immediately, or refrigerate to chill, which allows the dip to thicken. Option to garnish with additional drizzle of olive oil, lemon zest, and fresh dill for serving. Serve with pita bread or chips, flatbread, crackers, or vegetables of choice.Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.
*Recipe as written makes ~1 ¼ cups dip.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 5 servings)
Serving: 1 quarter-cup serving Calories: 192 Carbohydrates: 13.8 g Protein: 6.9 g Fat: 13.2 g Saturated Fat: 1.8 g Polyunsaturated Fat: 4.2 g Monounsaturated Fat: 6.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 267 mg Potassium: 234 mg Fiber: 4.8 g Sugar: 1.1 g Vitamin A: 44.4 IU Vitamin C: 7 mg Calcium: 39.8 mg Iron: 2.1 mg