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.
Servings: 8 servings
Calories: 146kcal
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.
Notes
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.
Nutrition
Serving: 0.25cup | Calories: 146kcal | Carbohydrates: 18g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 245mg | Potassium: 25mg | Fiber: 6g | Sugar: 0.2g | Vitamin A: 191IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 3mg