White Bean Dip is a fun alternative to hummus. Garlic, cannellini beans, and tahini blend together perfectly to create this creamy snack. It’s a perfect dip for pita wedges or cut veggies, and it’s fantastic as a spread on a sandwich or flatbread. This easy recipe is vegan and gluten free.
White Bean Dip
We go through a lot of hummus in our house. We like to spread it on sandwiches, top our morning bagels with it, and snack on it with carrot sticks. Seriously, I’m sure I’m part human, part chickpea at this point. I honestly can’t imagine a world without hummus.
Sometimes I like to switch things up, and make a hummus-like dip with a different bean. Why not use white beans? They are more delicate in flavor than black or pinto beans, and they pair well with tahini, a must-have ingredient in hummus making.
How to make Garlicky White Bean Dip
This recipe couldn’t be easier to make!
- You place all of the ingredients except the parsley into a food processor and process until smooth and creamy.
- And then you pulse in the parsley. Your dip is done!
If you’re not serving your dip right away, place it in an air-tight container in the fridge.
Storying Your Dip
Keep your dip in an air-tight container in the fridge for 3 to 5 days. You can also store it in the freezer for up to 6 months.
I used cannellini beans to make this dip, but it work just as well with navy or great northern beans. Canned beans are always convenient, but if you prefer to cook your own from dried beans, you’ll need 1 3/4 cooked beans.
Tahini is a paste made from sesame seeds, and the thickness can vary from brand to brand, or even batch to batch. If your tahini is on the thick side, you might need to add more water to the dip than the recipe calls for. Just do so one teaspoon at a time to prevent it from thinning out too much.
I’m crazy about garlic, so I like my dip on the garlicky side. If it’s too much for you, just use one clove instead of two. You can also used roasted garlic for a more mellow flavor. I include directions on how to roast garlic in my Roasted Garlic Cream recipe.
Garlicky White Bean Dip
- 1 15-ounce can cannellini beans drained and rinsed (or navy or great northern beans)
- ¼ cup tahini
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ¼ cup chopped parsley
- Mix together the beans, garlic, tahini, lemon juice, olive oil, water, onion powder, garlic powder, cumin, and sea salt in a food processor until smooth and creamy. You may need to stop the food processor to scrape down the sides once or twice. If the mixture is too thick, add a little more water, a teaspoon at a time. Pulse in the parsley.
- Store any uneaten dip in an air-tight container in the refrigerator. Your dip will last 3 to 5 days in the fridge.
Other Dips You Might Enjoy Include:
More White Bean Recipes You Might Like Include:
- White Bean Chili
- Cucumber and White Bean Salad
- Pumpkin Chili with White Beans
- Pesto White Bean Bruschetta