This easy White Bean Dip is creamy, smooth, and packed with flavor – the perfect dip! Made with white beans, tahini, garlic, lemon, and olive oil, it’s a simple yet delicious alternative to hummus and great paired with a range of foods. It’s naturally vegan, protein-rich, and perfect for dipping, spreading, or serving as part of a mezze platter.

I love serving this white bean dip with flatbread or tortilla chips to dip, or with a range of sides, such as these baked feta chickpeas, lemon Greek potatoes, and roasted green beans.

If you’re after more dip inspiration, try this delicious cucumber dip or this whipped feta dip!

Ingredient Notes

Here’s a breakdown of key ingredients and some swaps:

• White Beans: Cannellini beans, butter beans, or navy beans all work, but I use cannellini beans as my go to. If using dried beans, soak and cook them beforehand.
  
• Tahini: Adds richness and a slightly nutty flavor, the same as in hummus. Swap for Greek yogurt or simply omit it if you prefer.
  
• Garlic: Adds bold, aromatic flavor. Roast it first for a milder, sweeter taste – delicious!
  
• Lemon Juice & Zest: A touch of lemon helps brighten the dip and balances the creaminess. Fresh lemon juice is a must!
  
• Extra Virgin Olive Oil: Enhances the flavor and texture. Use a good-quality oil for the best taste.
  
• Cumin: Adds warmth and depth. Swap for smoked paprika or coriander for a different flavor.
  
• Ice Cubes or Cold Water: Helps achieve a super smooth, airy consistency. Add a small amount and increase until you’ve reached your desired consistency.

How To Make This Creamy White Bean Dip

The full recipe is below, but here’s a very quick overview:

1. Blend the Base

Add white beans, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper to a food processor.

Blend until smooth, adding ice cubes or ice-cold water gradually for a lighter, fluffier consistency.

2. Adjust & Serve

Taste and adjust seasoning as needed. Spoon into a serving bowl and drizzle with olive oil.

Optionally, garnish with diced sun-dried tomatoes, olives, parsley (as pictured).

Top Tips \ Chef’s Notes

I’ve made this white bean dip so many ways and in so many variations that I could make it with my eyes closed at this point! Here are a few key tips for making this dip extra-perfect.

• Use ice-cold water – It helps whip the dip into a creamy, light texture. Add about a tablespoon at a time until you’ve got your desired consistency.
  
• Let it rest – Refrigerate for 30 minutes before serving for the best flavor.
  
• Roast the garlic first for a milder, sweeter flavor. It’s that bit more effort, but so worth it!

Storage

Store any leftover white bean dip in an airtight container in the fridge or up to 4 days. Stir before serving.

The dip can be frozen for up to 2 months. Thaw in the fridge and blend again before serving.

FAQs

Can I use dried beans?
Yes! Soak and cook them until soft before blending.

Why is my dip too thick?
Add more cold water or olive oil to loosen it.

Can I make this ahead?
Yes! It actually tastes better after sitting for a few hours in the fridge.