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.
Servings: 2 cups
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
This dip will last in the fridge for up to 5 days. Make sure to add plastic wrap or a lid.
Do not use any other variety of white beans for this recipe.
To make this dip creamier, add a splash of hot water to the moving food processor towards the end. Or, steam your beans for a few minutes.