This white bean dip recipe is a simple, classic garlicky white bean hummus you’re going to love. Full of nutrients and bursting with flavor, this cannellini bean dip is creamy, delicious and good for you, too!
This white bean hummus has so much bright and vibrant flavor, you might never go back to store bought! It’s so delicious when served with chips, pita, veggies and more… and easy to make with just four ingredients!
Cannellini bean dip is also excellent for gatherings, because it fits beautifully into a variety of diets and lifestyle. It’s allergen friendly, gluten free, nut free, and it’s considered a low glycemic food.
Even better, this white bean dip is excellent for unexpected uses for leftovers – you’ve got to see all the great ways you can add this new dip to your rotation!
White Bean Dip
I love hummus in every format! Don’t skip my classic hummus, basil pesto hummus, and black bean hummus, too!
Why You’ll Love It
Ingredients and Substitutions
- Cannellini Beans – You can sub with another type of white beans. Try Navy beans, Great Northern beans, or Baby Lima beans instead- whatever you have on hand!
- Minced Garlic – You can purchase minced garlic or use a large clove of garlic by simply adding it to the food processor to mince before adding other ingredients.
- Olive Oil – To reduce calories, reduce or replace with water and lemon juice. Please note it will change the flavor profile.
- Lemon Juice – Fresh is always best, but store bought lemon juice will work too.
- Salt – traditional granulated salt
- Pepper – black ground pepper
Variations
- Add 1/4 cup Tahini.
- Use roasted garlic for an extra layer of flavor – simply wrap your garlic in foil and roast in the oven for 30 minutes.
- Top with olives.
Tools to Use
How to Make White Bean Hummus
- In a food processor, combine cannellini beans, garlic, olive oil, lemon juice, salt and pepper. Pulse until it reaches the desired consistency.
- Transfer to a bowl. Using a spatula or the back of a spoon, create a swirl. Using the same motion, drizzle olive oil.
- Salt and pepper to garnish.
Tips
- Drain your beans, but no need to rinse.
- Create a circular swirl across the top of the hummus. Drizzle with olive oil.
- Add a touch of fresh herbs or a crack of fresh pepper for a pop of color.
- Make it ahead! You can make this dip and refrigerate for up to two days in advance of serving, letting the flavors marinate.
Frequently Asked Questions
Yes! This cannellini bean dip is an excellent source of nutrients, and beans are packed with fiber. Even though white beans are not a low carbohydrate food, they are high in fiber and considered a super food.
Yes. Most recipes that call for white beans are referring to any variety and can be used interchangeably.
Serving Suggestions
- Pita – I like to drizzle with olive oil, salt and pepper and bake 10 minutes at 350 degrees.
- Pita Chips
- Pizza Points
- Pretzel Thins
- Crostini
- Crackers
- Veggies
How to Store
- At Room Temperature – Don’t leave this white bean dip out for more than two hours.
- Refrigerate – in an airtight container for up to one week.
- Freeze – This cannellini bean dip actually freezes quite well! Save in an airtight container or resealable bag for up to three months and defrost in the fridge.
What to Do with Leftovers
- Use your leftover bean dip as a filling in taquitos, burritos or chicken enchiladas.
- Add your leftover cannellini bean dip to baked chicken nachos!
- Throw it into a taco salad.
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
- Vegan
More Healthy Appetizers
White Bean Dip
Ingredients
- 2 15 ounce cans or boxes cannellini beans (rinsed and drained)
- 1 tablespoon minced garlic
- ½ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
Optional Garnish
Instructions
- In a food processor, combine cannellini beans, garlic, olive oil, lemon juice, salt and pepper. Pulse until it reaches the desired consistency.
- Transfer to a bowl. Using a spatula or the back of a spoon, create a swirl. Using the same motion, drizzle olive oil.
- Salt and pepper to garnish.
Julie’s Tips
To Store
- At Room Temperature – Don’t leave this white bean dip out for more than two hours.
- Refrigerate – in an airtight container for up to one week.
- Freeze – Save in an airtight container or resealable bag for up to three months and defrost in the fridge.
Tips and Shortcuts
- Drain your beans, but no need to rinse.
- Make this dip ahead – up to 48 hours ahead of your gathering.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
This is so tasty and super easy to make. Added in some basil and lemon zest also …perfect add!
Hi Kathleen! I’m so glad you enjoyed it! You’ll have to try my Pesto Hummus next time…you’ll love it!
This was so easy to put together and tastes amazing! I opted to soak and cook my own beans. Thank you!
So happy you liked it, Linda! Thank you for the amazing review!
I am so sad!!! This seems like itโd be really good but I think the lemon juice I used has given it a really bitter taste. I usually use either fresh lemon, or lemon from a squeeze bottle. In an effort to both save time and avoid preservatives I used an organic 100% lemon juice, and it apparently has a very bitter taste. Can I fix this?? Thanks!
Hi Meghan,
You might try adding some honey or some other type of sweetener. That’s a common trick for balancing out the acidity in lemon juice in baking, though we’ve never tested it with this bean dip.
I hope that helps, and I hope you have a wonderful week!
Julie
Made it with soaked and sprouted beans. I was hesitant if it would taste nearly as good as chickpea hummus, but itโs delicious!
Thanks for sharing, Sarah!
Absolutely delish. Simple & quick appetizer to serve at any table any time of year!!
I’m so glad you enjoyed this recipe!
Thanks so much for your comment,
Julie