Creamy White Bean Dip with Garlic & Lemon
This creamy white bean dip is a simple yet incredibly flavorful appetizer or snack. Made with cannellini or great northern beans, it's blended until smooth and infused with the bright zest and juice of lemon, the pungent kick of garlic, and the richness of olive oil. It's quick to prepare and perfect for serving with pita bread, crackers, vegetables, or as a spread in sandwiches and wraps
Ingredients
1 can (15 oz) or great northern beans, drained and rinsed
1–2 garlic cloves, minced (raw for punch, roasted for mellow)
2 tbsp olive oil (plus more for drizzling)
1½ tbsp lemon juice (plus zest if you like)
1 tsp lemon zest (optional, but brightens it)
½ tsp salt (more to taste)
Black pepper, to taste
2–3 tbsp water (or bean liquid, for thinning)
Optional: ½ tsp ground cumin or smoked paprika for warmth
Directions
Combine Ingredients: In a food processor, combine the drained and rinsed cannellini or great northern beans, minced garlic, olive oil, lemon juice, lemon zest (if using), salt, pepper, and optional cumin or smoked paprika (if using).
Blend Until Smooth: Process the mixture until it is smooth and creamy. Stop occasionally to scrape down the sides of the food processor to ensure everything is well incorporated.
Adjust Consistency: With the food processor running, slowly drizzle in 2–3 tablespoons of water or the reserved bean liquid, one tablespoon at a time, until the dip reaches your desired consistency. You want it to be smooth and spreadable.
Taste and Adjust: Taste the dip and adjust seasoning as needed. You might want to add more salt, pepper, lemon juice, or garlic to your preference.
Serve: Transfer the dip to a serving bowl. Drizzle with a little extra olive oil and garnish with fresh parsley and/or a sprinkle of lemon zest, if desired.
Enjoy: Serve immediately or chill for later. This dip is delicious with pita bread, crackers, crudités (such as carrots, celery, cucumbers, and bell peppers), or as a spread in sandwiches and wraps.
