Easy Fresh Herb and Lemon White Bean Dip (vegan)
This Easy Fresh Herb and Lemon White Bean Dip is the perfect healthy appetizer. It’s packed with fresh herbs, loaded with protein, and flavored with citrus and garlic.
I’ve been enjoying some version of this white bean dip for over a decade, but my love for it started much earlier. It was inspired by the simple white bean dip my mom used to make for me as a kid, and over the years I’ve put my own fresh, lemony spin on it.
After making it countless times, I’ve learned that fresh herbs and plenty of lemon are what really make this dip shine. It’s creamy, bright, and so simple to make. If you love homemade dips as much as I do, try my Roasted Carrot and Garlic Hummus or browse my healthy appetizer recipes next.
When I’m entertaining, I love spreading it into a pretty bowl, adding a drizzle of olive oil and fresh herbs, and surrounding it with veggies, crackers, and pita. Pair it with my Easy Bruschetta Recipe or Lemon Mediterranean Vegetable Dip for an easy appetizer spread that always feels special.
Spotlight on This Easy Fresh Herb and Lemon White Bean Dip
- It’s packed with nutrients: Cannellini beans provide plant-based protein and fiber, while fresh herbs, lemon, garlic, and extra virgin olive oil add even more wholesome goodness to every bite.
- It’s a crowd pleaser: Creamy, bright, and full of fresh flavor, this white bean dip is an easy appetizer everyone can enjoy. Serve it with veggies, crackers, or warm pita and watch it disappear!
- It’s made with good ingredients: There’s nothing complicated here. Simple, wholesome ingredients like white beans, fresh herbs, lemon, garlic, and olive oil come together to create an incredibly flavorful dip.
- It’s great for meal prep: Make a batch at the beginning of the week and keep it in the refrigerator for an easy snack or quick addition to lunches throughout the week.
- It’s fresh: Fresh lemon, parsley, chives, and garlic give this dip a bright, vibrant flavor that makes it taste completely different from a typical store-bought bean dip.
The Ingredients
Beans: Cannellini beans are the star of this recipe. Their mild flavor and naturally creamy texture make them perfect for creating a smooth and satisfying white bean dip.
Fresh garlic: Fresh garlic adds a bold, savory flavor that you just won’t get from garlic powder. I highly recommend sticking with fresh garlic for the best flavor.
Lemon: Both fresh lemon zest and lemon juice give this dip its signature bright, citrusy flavor. Zest the lemon first, then cut it in half and squeeze in the fresh juice.
Extra virgin olive oil: A good-quality extra virgin olive oil adds richness and helps create a silky, creamy texture. For serving, I love adding an extra drizzle over the top of the finished dip.
Fresh herbs: Fresh parsley and chives add beautiful color and a fresh, herbaceous flavor. You can also add a little fresh basil for a different twist, but I recommend sticking with fresh herbs rather than dried for this recipe.
Sea salt and black pepper: These simple seasonings bring all of the fresh flavors together. Taste the dip once blended and adjust the salt and pepper until it’s just right for you.
Frequently Asked Questions
Cannellini beans are my favorite for this recipe because they have a mild flavor and naturally creamy texture. Great Northern beans can also work, but the finished texture may be slightly different.
Serve this dip with fresh vegetables, pita bread, pita chips, crackers, crostini, or pretzels. You can also use it as a spread for sandwiches and wraps or add a spoonful to grain bowls.
Absolutely! This is a great make-ahead appetizer because the flavors have time to develop as it chills. Prepare it a day in advance and store it covered in the refrigerator until you’re ready to serve.
Store leftover white bean dip in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving and add a drizzle of olive oil if needed.
Fresh herbs are highly recommended for this recipe because they’re responsible for much of its bright, fresh flavor. If dried herbs are your only option, use considerably less since their flavor is more concentrated.
They’re similar, but traditional hummus is made with chickpeas and tahini. This white bean dip uses cannellini beans and gets much of its flavor from fresh lemon, garlic, herbs, and extra virgin olive oil.
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.
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.
Storage
Store this dip in an airtight container and in the fridge for up to 5 days. I do not recommend freezing this dip.
Tips and Modifications
If you don’t have parsley, feel free to experiment with other fresh Italian herbs like basil, thyme, rosemary, or sage. I recommend using mostly parsley or basil and going lighter on rosemary, thyme, and sage since their flavors are much stronger.
Cannellini or Great Northern beans work best for this dip because of their mild flavor and creamy texture.
Freshly squeezed lemon juice and lemon zest give this dip its bright, citrusy flavor. I don’t recommend substituting bottled lemon juice if you can avoid it.
If your dip is thicker than you’d like, blend in a tablespoon of ice water or extra virgin olive oil at a time until it’s perfectly creamy.
While you can enjoy this white bean dip immediately, I love letting it chill in the refrigerator for 30-60 minutes first. This gives the lemon, garlic, and fresh herbs time to come together.
Make it spicy. Add a pinch of red pepper flakes or cayenne pepper for a subtle kick.
Make it your own. Try adding roasted garlic, sun-dried tomatoes, roasted red peppers, or a small handful of fresh basil for a different spin on the original recipe.
Dress it up for serving. Spread the dip into a shallow serving bowl and finish it with a drizzle of good-quality extra virgin olive oil, fresh herbs, cracked black pepper, and a little lemon zest. It’ll instantly make a simple white bean dip look party-ready.
Make it for meal prep. This dip is perfect to prepare ahead for quick snacks throughout the week. Store it in an airtight container in the refrigerator for up to 5 days, then give it a good stir before serving.
More Vegan Dip Recipes
Lemon Mediterranean Vegetable Dip
Easy Fresh Herb and Lemon White Bean Dip (vegan)
Equipment
- 1 food processor
Ingredients
- 2 (15.5 oz) cans of cannellini 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 chives, minced
- Salt and pepper to taste
Optional:
- 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 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.
