Vegan White Bean Dip

5 from 29 votes

Looking for a delicious alternative to traditional hummus? Try this super flavorful vegan white bean dip recipe. It's packed with simple ingredients like fresh herbs and garlic and ready in just 5 minutes. It's the perfect dip for veggies, crackers, or a spread for sandwiches and wraps. Whether you're looking for a new healthy appetizer for a party or a healthy snack for yourself, this vegan bean dip is sure to be a hit.

Prep Time5

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 83kcal

Author: Debra Klein

Equipment

Ingredients

2 cloves garlic minced
2 tablespoon fresh dill chopped
2 tablespoon fresh mint chopped
2 tablespoon fresh parsley chopped
2 cans cannellini beans rinsed and drained
2 teaspoon lemon juice
½ teaspoon sea salt
½ teaspoon black pepper
2 tablespoon water

Instructions

Wash fresh herbs and pat dry. Roughly chop and set aside.
Mince garlic.
In a large skillet over medium heat, saute garlic in 1 tablespoon veggie broth or olive oil for about 30 seconds, until fragrant. Watch closely and stir constantly so it doesn't burn.
Stir in herbs and continue to cook and stir for 1 minute.
Turn off heat, stir in bean and toss until well coated with the oil/herb mixture. Sprinkle with salt and pepper.
Transfer bean mixture to food processor or blender. Add lemon juice and water. Process until smooth and creamy. Taste for seasoning, adding more lemon juice or salt as needed.
If dip is too thick, add water 1 tablespoon at a time and blend well. If desired, add 1-2 Tablespoons olive oil.

Notes

For a spicier cannellini bean dip, add ½ teaspoon crushed red pepper or a pinch of cayenne pepper.

Store in an airtight container in the refrigerator for 5 days.

I do not recommend freezing as It negatively affects both the taste and texture of this dip.

Nutrition