This white bean dip is my new go-to warm weather condiment: it’s somehow fresh and creamy, while being incredibly versatile!
Pair it with your favorite crackers, slather it in wraps and sandwiches, or thin it out with some water or lemon juice to make a quick homemade salad dressing. Just wait…once you try it, you’ll be spreading this creamy white bean dip on anything you can get your hands on.
INGREDIENTS FOR CREAMY WHITE BEAN DIP
Fluffy, silky smooth dips like this one only need a few key ingredients. To make this creamy white bean dip, all you need is:
- Spring Herbs: I used chives for a subtle spring onion flavor, parsley for a fresh bite, and mint for some refreshing flavor. That being said, you could really use any “soft” herb here like basil, cilantro, or even fresh oregano. Feel free to experiment!
- White Beans: You can use any white bean for this recipe; I went with Navy Beans because they are generally softer, which will make the dip silkier.
- Tahini: this dip is packed with plant-based protein and healthy fats, thanks to tahini!
- Garlic gives that extra zing and kick of flavor to our creamy white bean dip.
- Fresh Lemon Juice: this cuts through some of the creaminess of the tahini and adds an extra pop of freshness!
HOW TO MAKE CREAMY WHITE BEAN DIP
I used the same method for this dip as my Best-Ever Hummus; the key to the dreamiest bean spread is to:
- Prepare Ice Cold Water: adding tahini and ice water to the blender at the same time helps to emulsify the tahini and create an airy, whipped dip. I like to fill a large glass of water with ice and let it sit for at least 5 minutes before adding to the food processor.
- Add your spring herbs, lemon juice, and salt to a food processor and quickly blitz until herbs are roughly chopped.
- Then, add your drained beans and process until they’re mostly broken down. Pour in your tahini and slowly stream your ice water into the food processor while it is running.
- Blend, Blend, Blend: continue to blend for 5 minutes straight. This helps to whip air into the spread and make it as fluffy and silky as possible.
- Top with additional fresh herbs and/or olive oil and serve!
WAYS TO USE WHITE BEAN DIP
You can serve this Creamy White Bean Dip however you fancy, but here are a few ideas to get you started:
- As a dip for crudités or crackers,
- Spread over toast, sandwiches, wraps, or rice cakes,
- Dolloped on grain bowls with grilled veggies,
- Slathered on top of veggie burgers for a fresh twist,
- Tossed into pasta salad (so YUM!), or
- Thinned out with some water, oil, or lemon juice for a quick salad dressing (for that #health)
It’s also great for bringing to a potluck or weekend get-together because of how sharable and versatile it is!
This dip is officially one of those try-it-once-and-never-look-back type of recipe. Hummus, step aside!
This Creamy White Bean Dip is silkiest when enjoyed day-of, as it will thicken slightly in the fridge (but is still enjoyable!) You can store your leftovers in a tightly sealed container in the fridge for up to one week. If you find your dip too thick after storing it in the fridge, you can add a bit of water or lemon juice until you get the desired consistency.
This Creamy White Bean Dip is light, tasty, & packed with flavor from spring herbs & tahini. You’ll only need 5 ingredients to make this oil-free recipe!
- 1/2 bunch of parsley, thick stems discarded
- 1/4 cup (8g) chives, cut into 1/2″ pieces
- 1/4 cup (4g) loosely packed mint leaves
- 1–2 large cloves of garlic
- Juice of 1 large lemon (3 to 4 tablespoons)
- 1 teaspoon kosher or sea salt
- 2 15.5-ounce (440 g) cans of Great Northern, Navy, or Cannelini beans, drained and rinsed*
- 1/2 cup (140 g) high-quality, runny tahini (I recommend this one)
- 3/4 – 1 cup ( 175–235 ml) ice-cold water*
- Herbs: Prepare your ice water, if you haven’t already (see note). Add the parsley, chives, mint, garlic, lemon juice, and salt to a food processor with the S-blade attached. Process for 45-60 seconds, until the herbs are roughly chopped. Stop every 15-20 seconds to scrape down the sides of the machine with a spatula.
- Beans: Add the drained beans to the food processor and process until they are mostly broken down, 30 to 45 seconds.
- Blend: Pour the tahini over the beans, then seal the food processor and begin to run. Slowly stream the ice water into the food processor while it is running, then continue to blend for 5 minutes, continuously. Use 3/4 cup of water for a thicker spread, and 1 cup of water for a smooth, creamy dip.
- Serve: taste the dip and add any salt to taste, if necessary. Use a spatula to transfer the dip to a serving bowl and top with additional fresh herbs and/or olive oil, if desired. Or, store in an airtight container in the fridge for up to one week; note that the dip will thicken once refrigerated.
- Ice Water: Fill a quart sized mason jar half of the way up with ice, then pour 1 cup (235 ml) of water over the ice; let sit for at least 5-10 minutes, then strain the water from the ice and use as directed.
- Beans: 2 cans of beans is roughly 2 1/2 cups of cooked beans, if you choose to make your own at home
- Substitutions: feel free to swap out or replace the herbs for any other variety of tender herbs! Adding some basil, mint, or tarragon to the mix would be lovely.