Easy Fresh Herb and Lemon White Bean Dip (vegan)
This creamy, vegan, and easy-to-make white bean dip is the perfect healthy appetizer. It’s packed with fresh herbs, loaded with protein, and flavored with citrus and garlic. Enjoy this easy fresh herb and lemon white bean dip as a protein snack, the perfect appetizer, or for a potluck.
If you love hummus, you will really enjoy this simple white bean dip recipe. It’s a great alternative to traditional hummus. It’s a great source of plant-based protein that will keep you full for hours and it’s an easy appetizer that can be whipped up in 15 minutes or less.
How to Eat This Bean Dip
With a spoon: Not only is it an easy recipe to make, but it is also simple to eat. I love just grabbing a few spoonfuls of this dip for a quick, grab-and-go, protein snack.
Fresh veggies: If you are looking for a healthy snack, this vegan bean dip will be your new favorite mid-day snack. Grab raw veggies like carrot sticks and sliced cucumber, and munch away!
Warm pita bread: If you have the time, make some warm pita bread for this dip. It is most likely the tastiest way to enjoy this dip! Otherwise, heat store-bought pita bread for a similar experience. You could also use toasted baguette slices.
Crispy crackers: Any crunchy cracker will work with this creamy white bean dip. Grab some pita chips, Wheat Thins, or your favorite crackers, and fall in love with the delicious flavors of this fresh dip.
Why Does Homemade Bean Dip Taste So Good?
Between the lemon zest and lemon juice, the citrusy flavor pairs well with the cannellini beans.
The best part is the fresh herbs that help this bean dip max out with flavor. It’s the perfect summer or winter dip and the nice thing is that really any type of fresh Italian herb will work nicely.
If you like a creamy texture, you will enjoy this dip, no doubt. While the herbs bring a thicker texture, I know you will love this thick and creamy hummus.
I am a big believer that fresh and wholesome ingredients taste better. You will not find any processed ingredients in this healthy vegan dip only simple ingredients.
The Ingredients
Beans: You will use cannellini beans also known as Great Northern Beans for this recipe. I have not tried any other variety and I would recommend sticking to that type.
Fresh garlic: I highly recommend fresh garlic for this recipe and not garlic powder. You will taste the difference.
Lemon: You will first want to zest the lemon, and then use one half for the juice. I love how the lemon brings a really fresh and citrusy flavor to this vegan white bean dip.
Extra virgin olive oil: Like traditional hummus, a good quality olive oil makes a huge difference. If you are feeling fancy, drizzle extra olive oil over the top of your finished bean dip.
Fresh herbs: I recommend using parsley and chives. You can also throw in a little basil if you prefer. Make sure to use fresh herbs and not dried. It will be a game-changer if you do.
Sea salt and black pepper: It’s always a good idea to use as much salt and pepper as you like. Grab a spoonful and taste-test your bean dip. Add more if you desire.
The Instructions
Step one: Place the following into the bowl of a food processor: beans, garlic, lemon zest, lemon juice, extra virgin olive oil, salt, and pepper. Blend until it becomes smooth. Add a tablespoon or two of ice water while it is blending to make it super creamy!
Step two: Add the chives and parsley and pulse a few more times. (There will be pieces of fresh herbs throughout the dip, and that is what we are looking for.)
Step three: Transfer the bean mixture to a shallow serving bowl. Spread the mixture evenly over the dish. Garnish with minced chives and drizzle some olive oil over the top. Enjoy immediately or store in the fridge with plastic wrap over the top. Leftover bean dip is always great to have on hand for a quick protein source.
How Long Will the Bean Dip Last in the Fridge?
Place plastic wrap over the top of the bowl or plate. Store it in the fridge for up to 5 days. I do not recommend freezing this dip.
Tips + Modifications
Add a tablespoon or two of ice water for the ultimate creamy bean dip!
If you do not have parsley on hand, no problem. Add any fresh Italian herbs like basil, thyme, rosemary, or sage. I do recommend going heavier on the basil or parsley and a smaller amount of rosemary, thyme, and sage as they have a stronger and more intense flavor.
The type of beans you use in this recipe matters. I do not recommend using any other varieties of white beans such as navy beans.
This recipe is perfect for meal prep! Just make sure to store it in the fridge with a lid and you are good to go.
Other Vegan Dips You Will Love
Lemon Mediterranean Vegetable Dip Recipe
Easy Fresh Herb and Lemon White Bean Dip (vegan)
Equipment
- 1 food processor
Ingredients
- 2 (15.5 oz) cans or cannellini/Great Northern beans rinsed and drained
- 3 cloves of garlic, roughly chopped
- zest of 1 lemon
- 4 tablespoons fresh lemon juice (about 1 lemon)
- ¼ cup extra virgin olive oil
- ¼ cup fresh parsley leaves, loosely packed
- 2 tablespoons minced chives
- Salt and pepper to taste
Optional:
- ice water
- Extra olive oil to drizzle over the finished plate
- Extra minced chives to sprinkle over the finished plate
Instructions
- Place the following into the bowl of a food processor: beans, garlic, lemon zest, lemon juice, extra virgin olive oil, salt, and pepper. Blend until it becomes smooth. Add a tablespoon or two of ice water while it is blending to make it super creamy!
- Add the chives and parsley and pulse a few more times. (There will be pieces of fresh herbs throughout the dip, and that is what we are looking for.)
- Transfer the bean mixture to a shallow serving bowl. Spread the mixture evenly over the dish. Garnish with minced chives and drizzle some olive oil over the top. Enjoy immediately or store in the fridge with plastic wrap over the top. Leftover bean dip is always great to have on hand for a quick protein source.
Notes
Enjoy!
XOXO
Michelle