Creamy Mediterranean Lemon Bean Dip (Vegan and Healthy)
This Creamy Mediterranean Lemon Bean Dip is a fresh, healthy vegan dip made with wholesome ingredients and bright lemon flavor. It comes together quickly and is perfect for serving with vegetables, pita chips, or crackers for an easy snack or appetizer.
I’ve always been a sucker for Mediterranean-style dips. There’s just something about creamy, bean-based dips that feels both comforting and fresh at the same time. They’re hearty enough to actually satisfy you, yet light and bright enough to enjoy any time of day.
I’ve been making some version of this lemony Mediterranean dip for years, and it never fails to get attention. Every time I serve it, someone asks for the recipe after the first bite. It’s one of those go-to dips you’ll find yourself coming back to again and again.
If you are a dip lover, you’ve also got to try this Creamy Almond Dip and this Fresh Herb and Lemon White Bean Dip!
Spotlight on This Creamy Mediterranean Lemon Bean Dip
- It’s bursting with flavor: This creamy Mediterranean lemon dip is loaded with bold garlic and fresh lemon flavor that makes every bite bright, savory, and completely crave-worthy.
- It’s super healthy: Made with wholesome, plant-based ingredients, this vegan lemon bean dip is packed with fiber, healthy fats, and nutrients you can feel good about serving.
- It’s easy to make: This healthy vegan dip comes together quickly in one food processor, making it perfect for busy days, last-minute guests, or weekly meal prep.
- It’s a crowd-pleaser: Whether you serve it at a party, potluck, or family gathering, this Mediterranean dip is always one of the first things to disappear.
- It makes a large serving: This recipe makes enough to feed a crowd, making it an ideal healthy appetizer or snack for gatherings, meal prep, and entertaining.
The Ingredients
Chickpeas: Chickpeas are the base of this creamy Mediterranean dip. They create a hearty, protein-rich foundation with a naturally smooth texture once blended.
Tahini: Tahini adds richness and depth, giving this lemon dip its classic Mediterranean flavor and extra creaminess.
Lemon juice: Fresh lemon juice brings brightness and tang, balancing the richness of the beans and tahini perfectly.
Parsley: Fresh parsley adds a pop of color and a light, herby flavor that keeps this dip tasting fresh.
Garlic: Fresh garlic gives this dip its bold, savory flavor and really brings everything together.
Olive oil: High-quality extra virgin olive oil adds smoothness and enhances the Mediterranean flavors in this vegan dip.
Hot sauce: A small dash adds just enough subtle heat to wake up all the flavors without overpowering the dip.
Cumin: Cumin brings warmth and an earthy depth that pairs beautifully with lemon and garlic.
Paprika: Paprika adds a mild smoky-sweet flavor and enhances the color of the dip.
Oregano: Dried oregano gives this dip its signature Mediterranean touch.
Salt and pepper: Finish the dip with salt and pepper to taste to make all the flavors shine.
Ice water: This is blended in at the end to help create an ultra-creamy, whipped texture that makes this dip extra smooth.
Cucumber: Fresh chopped cucumber adds crunch and a refreshing contrast to the creamy base.
Cherry tomatoes: Juicy cherry tomatoes bring brightness, color, and a subtle sweetness to the topping.
Red bell pepper: Red bell pepper adds a sweet crunch and beautiful color to the vegetable layer.
Mint: Fresh mint is the final touch that takes this dip to the next level, adding a cooling, fresh flavor that makes every bite taste vibrant.
Frequently Asked Questions
You can use pita chips, crackers, fresh pita bread, baguette slices, cucumber slices, or bell pepper slices.
Red onion is another favorite topping of mine! You could crumble vegan feta over top, add a drizzle of olive oil, or chopped olives.
Yes. This dip tastes even better after it chills. You can make it in the morning and store it in an airtight container in the refrigerator to serve in the evening!
This dip will last about 5 days in the fridge. Please note that the vegetables on top will produce extra water. Either mix it into the bean dip, or carefully drain it.
This dip pairs well with fresh vegetables, pita chips, crackers, flatbread, or pita bread.
It has a small spicy kick, thanks to the hot sauce. You can omit this ingredient if you would like no heat.
The Instructions
Step one: Add all of the hummus ingredients, minus the cold water, to the bowl of a food processor. This includes chickpeas, tahini, lemon juice, parsley, garlic, olive oil, hot sauce, cumin, paprika, oregano, salt, and pepper.
Step two: Pulse the mixture about 10 times, stopping occasionally to scrape down the sides with a spatula. Turn it on and slowly add cold water, blending until the mixture is smooth and creamy. *Do not add too much water because the mixture will get too thin.
Step three: Spread the dip onto a shallow plate or bowl.
Step four: Sprinkle each of the three vegetables over the bean dip in an even layer. This includes bell pepper, cucumber, and cherry tomatoes. And then sprinkle with minced mint, salt, and pepper. I recommend chilling this dip for about an hour before serving.
Storage
Place a cover over the hummus or add the dip to an airtight container and place it in the fridge. This dip will last up to 5 days in the refrigerator. *Keep in mind that as the vegetables sit, they will produce a layer of water. Either drain the water or mix it into the bean dip.
Tips and Modifications
Don’t skip the ice water! Adding ice-cold water while blending helps whip the chickpeas and tahini into a lighter, creamier texture.
I highly recommend allowing the dip to chill for an hour or two before serving.
If you’re not into heat, omit the hot sauce.
Make it meal prep-friendly. Portion the bean dip into small containers for easy, healthy snacks throughout the week.
More Vegan Dip Recipes
Fresh Herb and Lemon White Bean Dip
Creamy Blender Black Bean Salsa Dip
Cilantro Lime Avocado Dipping Sauce
Smashed Chickpea Salad Sandwich Dip
Creamy Mediterranean Lemon Dip (Vegan and Healthy)
Equipment
- 1 food processor
- 1 plate or shallow bowl
Ingredients
For the hummus
- 2 cans of chickpeas, rinsed and drained
- ½ cup runny tahini
- ½ cup lemon juice (juice from roughly 2 lemons)
- ¼ cup fresh Italian parsley leaves
- 8 garlic cloves, peeled and roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon hot sauce
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon dry oregano
- salt and pepper to taste
- 2 tablespoons ice cold filtered water *Place an ice cube in the water for a few minutes and then remove it.
For the vegetables on top
- 1 medium-sized English cucumber, diced *2 Persian cucumbers would work, as well
- 8 cherry tomatoes, diced
- ½ red bell pepper, diced
- salt and pepper to taste
- 2 tablespoons finely chopped fresh mint leaves
Instructions
- Add all of the hummus ingredients, minus the cold water, to the bowl of a food processor. This includes chickpeas, tahini, lemon juice, parsley, garlic, olive oil, hot sauce, cumin, paprika, oregano, salt, and pepper.
- Pulse the mixture for about 10 times, stopping occasionally to scrape down the sides with a spatula. Turn it on and slowly add the ice-cold water. Scrape down the sides a few more times. Continue blending until the mixture is smooth and creamy. *Do not add too much water because the dip will get too thin.
- Spread the dip onto a shallow plate or bowl.
- Sprinkle each of the three vegetables over the bean dip in an even layer. This includes bell pepper, cucumber, and cherry tomatoes. And then sprinkle with minced mint, salt, and pepper. I recommend chilling this dip for about an hour before serving.
