Simple Vegan White Bean Dip

One day for lunch, I pulled out carrots, celery and some tortilla chips I had made and was shocked to find that I was out of hummus. . So I rummaged through the cabinets and found a can of cannellini beans. Then I poked around the web until I found this recipe, and doctored it up a bit. It’s quick, easy, packed with protein and gave me something to dip my veggies in!

Simple Vegan White Bean Dip


    – 1 (15-ounce) can cannellini beans, drained and rinsed
    – 3 cloves garlic
    – 1 tablespoons fresh lemon juice
    – 1/3 cup olive oil
    – 1/4 cup (loosely packed) fresh Italian parsley leaves
    – A few leaves of basil chopped
    – Kosher Salt
    – Freshly ground black pepper


Pour the beans, garlic, basil and parsley in a food processor and pulse until fully chopped. Then add the olive oil followed by the rest of the ingredients.



It’s really that simple. I could totally see serving this dip at a party with chips!

*What’s your favorite dip?

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6 thoughts on “Simple Vegan White Bean Dip

  1. Shak

    I love making guacamole (avocados, tomatoes, lime juice, cumin, salt, pepper, cayenne pepper).

    I also love making hummus (I dont have one ‘go to’ recipe for that), and vegetable dip with spinach in it. I could probably live off dip, and I will be trying this white bean dip very soon!

  2. Dalia Kinsey

    I’ve been making hummus at home since a jar of tahini can last for so long and there are so many different bean options for hummus. I love the idea of including a green like parsley in the dip itself – great idea. I’m going to try with my hummus recipes.

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