Vegan White Bean Dip

Don't worry, ads are not going to appear on your printed document!

5 from 1 vote

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This Vegan White Bean Dip is creamy with rich garlic lemon flavors. It's made from white beans instead of chickpeas, which add an ultra-creamy texture to the dip.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-white-bean-dip/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: Servings

Calories: 118.5kcal

Author: Carine Claudepierre

Ingredients

3 tablespoons Extra Virgin Olive Oil
2 Garlic Cloves crushed
⅓ cup Tahini
¼ cup Lemon Juice
½ teaspoon Salt
1 ½ cup Cooked Cannellini Beans canned, drained (note1)
⅛ teaspoon Ground Pepper

Optional

1-2 teaspoons Iced Water to thin out if needed

To Serve

1-2 tablespoons Olive Oil
Cilantro

US Customary - Metric

Instructions

Pour the water and ice cubes into a small bowl. You will use this iced water at the end of the recipe.
Pour the olive oil, tahini, lemon juice, and garlic into the bowl of a food processor or high-speed blender. Process or blend the mixture on medium speed (speed 3 of a Vitamix blender) for 30 seconds until creamy.
Add the white beans, salt, pepper, cumin, and cilantro.
Process the dip on medium-high speed until it's smooth. Stop the blender or food processor a few times and scrape down the sides of the bowl. If using a blender, use the tamper attachment to push the dip down to the blade.
If too thick to your liking, keep processing while adding some of the iced water gradually.
I add 3 or 4 tablespoons of water, but you can add more or less depending on how thick you like your hummus. Stop when the texture is to your liking.

Equipment

Notes

Note 1: You can use canned, drained butter beans or navy beans.

Storage: Store the hummus in the fridge in a sealed container for up to 4 days.

Allergy Swaps: Find some ingredient substitution ideas below if you need them.

Tahini-Free - You can remove the tahini from the hummus recipe without adding any substitute. However, I recommend swapping for 2-3 tablespoons of plant-based Greek yogurt to add creaminess.
Oil - Any oil can be used in hummus recipes, but avocado oil and extra virgin olive oil are the ones that give it the best flavor. Avoid high-flavor oils like sesame or peanut oil.

Nutrition