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This creamy vegan white bean dip is the best because it is so easy to make and healthy! In addition, it's gluten free, soy free, and quick to make.
This Mediterranean inspired bean dip is made with cannellini beans or navy beans blended in a food processor with fresh herbs like dill and also garlic. This vegan white bean dip makes an amazing veggie dip but also delicious with pita chips, bread, or as a sandwich spread.
I love using white beans in my recipes like my white bean salad, vegan white bean soup, vegan white bean chili or baked beans! Since this dairy free vegetarian recipe is customizable, you can change up the flavors easily.
You can also make it as meal prep and use it throughout the week just like my buffalo hummus dip. It's such a crowd pleaser so make it for your next gathering or parties as an appetizer!
Before we jump into the recipe, let's talk about how you can customize it and learn some tips.
How to make vegan white bean dip
You can really use any kind of white beans you like but I chose to use Great Northern beans. You can also use navy, cannellini or butter beans if you like.
Tahini is the secret ingredient to make this creamy dip so I don't recommend omitting it. You should also make sure to use good quality and pourable tahini as it makes a difference.
Freshly squeezed lemon juice gives it a tangy flavor so I don't recommend omitting it. You can also use lime juice if that's what you have.
Fresh garlic really brings so much flavor but you can use roasted garlic instead. You can also roast the garlic in the oven for even better flavor.
Adding a little bit of olive oil makes this it very creamy and also easy to work with. You can also use garlic infused olive oil if you are a garlic fan like me!
I usually use pink himalayan salt in my recipes but you can use sea salt. Always adjust to taste and also add more salt if needed.
Fresh dill gives this recipe a very unique taste so I think it works great. You can also use fresh rosemary or another herb if you like.
How to make it step by step
- First, rinse and drain the beans and then add all the ingredients into the food processor.
- Next, blend until you have the desired consistency. If you like the consistency to be thinner, you can also add little more water. But, always adjust to taste and serve.
How to use vegan white bean dip
There are so many ways to use it but here are some ideas:
- Serve it with pita bread or pita chips.
- Dip veggies, falafel or top your falafel bowl.
- Use it as a sandwich spread or on bagels.
- After blending, place it in the fridge for an hour so it will be cold and get thicker.
- Make it a little spicy by adding red pepper.
- If the recipe is too thick, add more water.
- Always adjust to taste and add more salt if needed!
Can you make it with no oil?
You can try but it won't be as creamy. You can also add a little bit more tahini if you are not using oil to make it.
How to store this homemade vegan white bean dip
You can store it in the fridge, covered, for up to 1 week. It even taste more delicious as it cools down!
This homemade dip recipe comes together in 5 minutes and it is very easy. It is also:
- Gluten free and Soy free
- Ultra Creamy
- Also so delicious!
MORE plant-based sauces & dips to try
- BEST TAHINI SAUCE
- AVOCADO CREMA
- BEST CREAMY HUMMUS
- HOMEMADE SALSA
- BEST HOMEMADE GUACAMOLE
- VEGAN BLACK BEAN DIP
- CHEESE SAUCE
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This creamy vegan white bean dip is the best because it is so easy to make and healthy! It's gluten free, soy-free, and quick to make.
- 1 (15.5-ounce) can of white beans (Great Northern, Navy or Cannelini beans)- drained and rinsed
- 2 tbsp tahini
- 2 tbsp water
- 2 tbsp olive oil
- 2 cloves garlic
- ¼ tsp salt
- 2 tbsp fresh dill (chopped)
- 3 tbsp lemon juice
- Add all the ingredients in a food processor and blend until you reach desired consistency.
- Serve immediately or place it in the fridge to cool down.
After blending, place it in the fridge for an hour, it will be cold and get thicker.
Make it a little spicy by adding red pepper.
If the recipe is too thick, add more water.
Always adjust to taste and add more salt if needed!
- Serving Size: 6
- Calories: 125
- Sugar: 0.7g
- Sodium: 121.4mg
- Fat: 7.9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2.9g
- Protein: 4.2g
- Cholesterol: 0mg
Keywords: white bean dip, vegan white bean dip, dairy free white bean dip, white bean spread