Easy Cannellini Bean Dip

Cannellini Bean Dip is a quick Mediterranean recipe with classic flavors of garlic, lemon, and oregano. Simply blend the ingredients in a food processor, and you’ll have a spread that’s perfect for easy entertaining. Serve this vegan white bean dip with raw vegetables, crackers, or crostini for an impressive appetizer your guests will love.

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Easy entertaining

Entertaining guests during the holidays is easy when you have simple delicious recipes and chilled beverages.

Even at the last minute, you can invite some guests over with very little stress.

Or if friends and family show up at your door unannounced, it’s nice to be able to whip up an easy snack you can make with pantry ingredients.

Cannellini Bean Dip with fresh raw vegetables is my go-to appetizer in these situations.

In addition to wine or festive Berry Vodka Cocktails, I like to offer my friends a non-alcoholic option.

smartwater sparkling is a great choice.

It’s vapor distilled with electrolytes for taste, making it perfect for evening entertaining.

And it goes great with easy Mediterranean diet inspired recipes like Tofu Ricotta Crostini, Mini Polenta Pizza, and this vegan white bean dip.

How to make Cannellini Bean Dip

You only need a food processor and the following ingredients to make this delicious spread:

• Cannellini beans: To save time, I use canned beans. You may see these labeled as white kidney beans.
• Aquafaba: This is the liquid from the can of beans. Before rinsing them, reserve 2 tablespoons of the bean water to use in the dip to make it extra creamy.
• Tahini: This is a paste made from toasted sesame seeds.
• Lemon juice
• Fresh garlic
• Dried oregano
• Salt and pepper

The combination of lemon, garlic, and oregano is common in Greek cooking.

It’s one of my favorite flavor profiles.

If you’re a fan, too, be sure to try Greek Lemon Potatoes.

When you’re ready to make the cannellini bean dip, simply add the ingredients to your food processor and pulse until completely smooth.

You may have to scrape down the sides of the bowl a few times with a spatula.

Then you can serve it right away or refrigerate it for later.

It will last for 2 to 3 days covered and chilled.

I like to prepare it a day ahead of time if I know I’ll be having guests over.

In addition, I’ll cut up some vegetables and store them packed in water so they stay fresh.

Then before serving, I give the vegan white bean dip a quick stir and sprinkle a little sumac on top for some extra lemony flavor.

Sumac is worth keeping in your pantry to use in Middle Eastern Bean Salad (Balela) and Easy Fattoush Salad, as well.

If you’re not familiar with this red Middle Eastern spice, check out In the Spice Cabinet: Sumac to learn more.

Cannellini Bean Dip Recipe

This recipe makes about 6 servings, but you can easily double it for more guests.

If you love this recipe, please give it 5 stars!

Easy Cannellini Bean Dip

Cannellini Bean Dip is a Mediterranean recipe made with garlic, lemon, and oregano. This vegan white bean dip is perfect for easy entertaining.

5 from 1 vote

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Course: Condiment

Cuisine: Mediterranean

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 6

Calories: 70kcal

Author: Amy Katz

Equipment

• Food Processor
• Lemon Lime Squeezer

Ingredients

• 1 can cannellini beans, (white kidney beans) drained, reserve 2 Tablespoons of liquid from the can of beans
• 1 Tablespoon tahini
• 3 Tablespoons lemon juice
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• salt and pepper, to taste
• sumac, for garnish (optional)
• assorted vegetables, for serving

US Customary - Metric

Instructions

• Add the beans, 2 tablespoons of the reserved bean liquid, tahini, lemon juice, garlic, oregano, salt, and pepper to a food processor.
• Process until completely smooth, scraping down the sides of the bowl as necessary. 
• Transfer the bean dip to a covered container and refrigerate until ready to serve.
• Before serving, give the dip a stir and sprinkle with a little sumac, if desired. Serve with assorted vegetables for dipping.

Notes

Be sure to reserve two tablespoons of the liquid from the can of beans before rinsing them.

Leftover dip will last covered and refrigerated for 2-3 days.

 

Nutrition

Calories: 70kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 158mg | Potassium: 19mg | Fiber: 4g | Sugar: 1g | Vitamin C: 3.1mg | Calcium: 50mg | Iron: 1.7mg

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