This vegan White Bean Dip is tasty, good for you, and super easy to make. The dip comes together in 5 minutes, and it’s bursting with flavour from lemon, garlic, and spices you probably already have on hand. It’s high in protein and fibre to keep you full, and its creamy texture is so satisfying. Enjoy this easy plant-based recipe for dipping or as a spread on sandwiches and wraps!

bowl of white bean dip drizzled with olive oil and topped with white kidney beans and crackers

If you’re a fan of hummus, you’ll love this

This white bean dip is similar to hummus that it’s made by blending legumes (like chickpeas) together with ingredients like olive oil, garlic, etc. Instead of using chickpeas, we’re using white kidney beans. The end product is a fresh, flavourful, and nutritious dip recipe – just like my super-creamy greek yogurt tzatziki!

ingredients for lemon garlic white bean dip in bowls

Whip it up in 5:

Everything blends together in a high-speed blender or food processor.

white beans, garlic, parsley, lemon juice, and spices in a mini food processor
Add everything to your food processor
hand pouring a spoonful of water into a bean dip mixture in a food processor
Blend it all up, then add some water to smooth it out.
white bean dip freshly made in a food processor
Blend again until smooth and creamy, then serve!
bowl of white bean dip served with fresh veggies and crackers around it

The main ingredient is highly nutritious:

In case you didn’t know white kidney beans are really good for you! As a source of plant-based protein, they have 17 grams of protein per cup, along with 11 grams of fibre. Plus a healthy dose of iron, folate, potassium, phosphorus, magnesium, and calcium. So if you’re looking for a way to boost the protein, fibre, and micronutrients on your snack plate, sandwich, or salad – this recipe is IT!

Try this: If you have leftovers, blend it up with a little oil and/or water and use as a salad dressing!

hand holding a cracker dipped in white bean dip over the dish of dip

Connect with Hannah Magee, RD!

I hope you love this recipe as much as I do. If you try it, let me know what you think by leaving a rating and a review in the comments below.

Oh, and be sure to take a photo and tag me at @hannahmagee_rd so I can re-share on my stories!

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bowl of white bean dip served with fresh veggies and crackers around it

Quick 5-Minute Vegan White Bean Dip

Servings: 6 (1/4 cup servings)
Prep Time: 5 minutes
Total Time: 5 minutes
This vegan White Bean Dip is tasty, good for you, and super easy to make. The dip comes together in 5 minutes, and it's bursting with flavour from lemon, garlic, and spices you probably already have on hand. It's high in protein and fibre to keep you full, and its creamy texture is so satisfying. Enjoy this easy plant-based recipe for dipping or as a spread on sandwiches and wraps!
5 from 3 ratings
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Ingredients

Equipment

Instructions 

  • Combine all ingredients except for the water in a high speed blender or food processor.
    white beans, garlic, parsley, lemon juice, and spices in a mini food processor
  • Blend, adding water 1 tbsp at a time (up to 3 tbsp) until smooth and creamy texture is achieved.
    white bean dip freshly made in a food processor
  • Serve with veggies, crackers, as a spread, and more!
    bowl of white bean dip drizzled with olive oil and topped with white kidney beans and crackers

Notes

Storage: The dip should be stored in the fridge in an airtight container. In my experience, it keeps well in the fridge up to 1 week.
For serving: I’d recommend adding a drizzle of olive oil and a sprinkle of black pepper and red pepper flakes.
Cuisine: Gluten-Free, Vegan, Vegetarian
Course: Appetizer, Snack
Author: Hannah Magee, RD
Did you make this recipe?Be sure to take a photo and tag me at @hannahmagee_rd so I can see!