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Super Simple White Bean Dip

White Bean Dip
Super Simple White Bean Dip
White Bean Dip

Recipe At-A-Glance

This simple, easy-to-prepare white bean dip is packed full of healthy protein and tons of flavor!

Vegan, Gluten-Free

Ready in 10 minutes

This is one of those recipes that is so stupid simple, I kinda feel guilty posting it. There is really nothing innovative or life-affirming about a white bean dip. I didn’t have some stroke of inspiration that I thought, “THAT’S GENIUS!” Nope. It’s just good, healthy, delicious food. A staple in our house. A workhorse of a recipe. But sometimes, the simplest of foods are some of the most delicious, and I don’t know how it does it, but this pile of mashed up beans is so much more delicious than you’d think a pile of mashed up beans could ever be.

White Bean Dip

This dip is a great way to pump some protein in your day. Serve it up with crackers (I’m currently obsessed with Mary’s Gone Crackers) or carrot sticks or pretzels or tortilla chips or a spoon. It’s simple enough to work for a snack, but delicious enough to serve to a group as a potluck appetizer.

White Bean Dip

Confession time: I actually prefer white bean dip to hummus. Homemade hummus is a constant struggle to get smooth. Did you know that the recommended way to get smooth hummus is to peel every dang chickpea you use? Who has time for that? White beans always come out smooth and creamy—without peeling.  I like to make up a giant bag of white beans (more on that later in the week), and then freeze them in can-sized portions. Perfect for making dip!

I flavor this dip really simply—just with some lemon juice, garlic, cumin, and parsley, but it’s a really nice base for all kinds of flavors. I’ve made it with fresh herbs (rosemary, basil, oregano). Mix in some roasted red peppers or some sundried tomatoes. Yum.


Super Simple White Bean Dip

  • Cook Time: 10 mins
  • Total Time: 10 mins
  • Yield: 8 servings


This simple, easy-to-prepare dip is packed full of healthy protein and tons of flavor!


  • 2 cups Great Northern beans (about one can, drained and rinsed)
  • 1 clove garlic
  • 2 teaspoons ground cumin
  • 1 1/4 teaspoon salt
  • Juice of one lemon
  • 1/4 cup minced fresh parsley
  • 2 tablespoons water
  • 1/2 cup olive oil, divided


  1. In the basin of a food processor, combine the beans, garlic, cumin, salt, lemon juice, parsley, water, and two tablespoons of olive oil. Pulse until smooth. Turn food processor on low and stream in the remainder of the olive oil. Taste for seasoning and add more salt, if necessary.


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Leave a Comment

  • Ah that looks delicious! I would love a bowl of that on a cold fall day….perhaps with some crusty bread :)

  • Never made a white bean dip! Love how super easy yet delicious this recipe is – I can totally see myself making the recipe.. and devouring it with some good crackers, cheese and wine!

  • Jules SAYS

    Looks lovely. If you want to make smooth hummus, then checkout Alton Brown’s recipe. Works a charm – it is super velvety smooth:
    This recipe changed my life (and is amazing with Mary’s crackers) but be warned it makes ALOT of hummus and I usually have left over cooked chickpeas. However the cooked chickpeas seem to freeze ok ready for the next batch of hummus.

  • han SAYS

    may not be a stroke of genius but still looks absolutely phenom! x x

  • Megan SAYS

    Easy to make, a good quick and simple dip, however the amount of salt is way too much. I ended up doubling the amount of beans to dilute the salt but even then it was too salty. I would use about 1/3 of the salt and add more to your liking. All I can taste is salt.

    • Ruth Donnelly SAYS

      Ditto on the salt…..Great, simple recipe, way too much salt! Start with 1/3 tsp. add if necessary! I too added a second can of beans and it was still too salty. Served it with spiced, pickled baby vegetables and brown rice crackers as an appetizer. This could become a go to recipe!

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