White Bean Dip in a bowl surrounded by carrots, celery, red bell pepper, black olives, and grape tomatoes

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
Keyword: Cannellini Bean Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 70kcal
Author: Amy Katz


  • 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


  • 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.


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.


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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