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    Home » Recipes » Vegan Appetizer Recipes

    Vegan White Bean Dip

    By: Amy Katz · Published: Nov 29, 2017 · Last modified: Oct 20, 2022 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, oil-free, soy-free, vegan
    Ingredients in a food processor in top image and dip surrounded by raw vegetables in bottom image with text overlay Vegan White Bean Dip.

    Vegan White Bean Dip is a Mediterranean-inspired spread seasoned with garlic, lemon, and oregano. Serve it with raw vegetables, crackers, or crostini for an impressive appetizer your guests will love. Easy to make in 15 minutes!

    Bowl of dip on a platter with grape tomatoes, carrot sticks, black olives, red pepper strips, and celery sticks.

    If you're looking to an alternative to traditional hummus made with chickpeas, this Vegan White Bean Dip is for you. It's super creamy and flavorful, and is made without oil.

    It's a great choice for easy entertaining since it can be served either right away or made in advance. It's also great for meal prep since you can enjoy it throughout the week with a variety of foods like roasted vegetables and rice pilaf or use it as a sandwich spread.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Amy's tip
    • Instructions
    • Variations
    • Serving suggestions
    • Storing and freezing
    • FAQ
    • More white bean recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It's full of flavor yet only requires 5 ingredients (plus salt and pepper) and is oil-free.
    • You can make it in a food processor in 15 minutes.
    • It can be served in a variety of ways as a dip, sauce, or spread.

    Ingredients

    Can of cannellini beans, head of garlic, lemon, dried oregano, jar of tahini, dried sumac, and salt and pepper shakers.

    White beans: Look for beans labeled Cannellini, white kidney beans, or Great Northern beans.

    Tahini: If you find prepared tahini too bitter for your liking, you can substitute toasted sesame seeds instead using the method outlined in my recipe for hummus with sesame seeds.

    Sumac: While optional, I highly recommend sprinkling some ground sumac on top of the white bean dip for added lemony flavor and a dash of color. And it's a great seasoning to keep on hand for using in Balela, Roasted Fall Vegetables, and any time you want to add a fruity tang to dishes.

    Sumac

    • Traditionally sprinkled on hummus for a tart, lemony flavor with notes of sour cherry and cranberry.
    • Crafted in small batches in Turkey.
    • Flatpacks ship for free.
    Buy from The Spice House

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Amy's tip

    Be sure to reserve two tablespoons of the liquid from the can of beans before draining them. It's not necessary to rinse them.

    Instructions

    Step 1, the ingredients in the bowl of a food processor, and step 2, the blended dip.
    1. Add the beans, reserved bean liquid, tahini, lemon juice, garlic, oregano, salt, and pepper to the bowl of a food processor.
    2. Process until completely smooth, scraping down the sides of the bowl as necessary. Taste and adjust the seasonings, if needed.

    Variations

    This vegan white bean dip can be varied to suit your tastes.

    • For a spicy version, add some crushed red pepper flakes or harissa.
    • Give it extra citrusy flavor by adding some of the lemon zest along with the juice.
    • Change up the herbs by using Italian seasoning, dill, or rosemary in place of the oregano.
    • Add toppings like toasted pine nuts, fresh herbs, or chopped olives.

    Serving suggestions

    Bowl of dip sprinkled with sumac and a platter of raw vegetables to the side.

    Vegan White Bean Dip pairs well with most fresh vegetables including carrots, celery, tomatoes, bell peppers, cucumbers, broccoli, and cauliflower. You can also serve it with crackers, chips, and pita bread.

    It's also delicious drizzled on top of cooked veggies like roasted Brussels sprouts and carrots. Or add a dollop to baked potatoes in place of butter or sour cream.

    You can also make crostini by toasting sliced baguette, spreading some dip on top, and garnishing with fresh parsley or cilantro.

    Storing and freezing

    Leftover dip can be covered and refrigerated for 3-4 days or frozen for up to 3 months. Defrost in the refrigerator overnight.

    FAQ

    Are white beans and navy beans the same?

    Navy beans are a variety of white beans. Others include Great Northern beans, lima beans, and cannellini beans (also called white kidney beans). For the most part, they can be used interchangeably in recipes.

    How much juice is in one lemon?

    A medium lemon yields approximately 3 tablespoons of lemon juice.

    Is za'atar the same as sumac?

    Sumac is a single spice. Za'atar is a spice blend that contains sumac along with sesame, thyme, marjoram, oregano.

    More white bean recipes

    • Mediterranean Cannellini Bean Salad
    • Dairy-Free Sun-Dried Tomato Dip
    • Chunky Tomato Soup with Cannellini Beans
    • Quick Italian White Bean Salad

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    📋 Recipe

    Bowl of dip on a platter with grape tomatoes, carrot sticks, black olives, red pepper strips, and celery sticks.

    Vegan White Bean Dip

    Vegan White Bean Dip is a Mediterranean-inspired spread seasoned with garlic, lemon, and oregano. Easy to make in 15 minutes!
    5 from 1 vote
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, oil-free, soy-free, vegan
    Course: Condiment, Dip
    Cuisine: Fusion, Mediterranean
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 6
    Calories: 101kcal
    Author: Amy Katz

    Equipment

    • Fine Mesh Strainer
    • Food Processor
    • Lemon Lime Squeezer

    Ingredients

    • 1 can white beans, (Cannellini beans, white kidney beans, or Great Northern 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, crackers, bread, etc., for serving
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    Instructions

    • Add the beans, 2 tablespoons reserved bean liquid, tahini, lemon juice, garlic, oregano, salt, and pepper to the bowl of a food processor.
    • Process until completely smooth, scraping down the sides of the bowl as necessary. Taste and adjust the seasonings, as needed.
    • Enjoy immediately or transfer the 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, crackers, and/or bread.

    Notes

    Be sure to reserve two tablespoons of the liquid from the can of beans before draining them. It's not necessary to rinse them.
    Leftover dip will last covered and refrigerated for 3-4 days or frozen for up to 3 months.
     
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    Nutrition

    Calories: 101kcal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 355mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg

    Nutritional information is an estimation only.

    More Vegan Appetizer Recipes

    • Vegan Stuffed Mushrooms
    • Homemade Pumpkin Hummus
    • Hearts of Palm Ceviche
    • Quick Cherry Tomato Avocado Toast
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. G

      July 13, 2019 at 4:12 pm

      5 stars
      Wonderful dip! I did add about 1/2 tsp of maple syrup to balance the bitterness of the tahini and only used a potato masher which produced a chunkier texture that can also be used as a sandwich spread. I like that this needs no mayo for creaminess!

      Reply
      • Amy Katz

        July 14, 2019 at 5:02 pm

        Great suggestions, thank you!

        Reply

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