How do I achieve the creamiest texture for this dip?

For the smoothest and creamiest texture, slowly drizzle the extra virgin olive oil into the food processor while the beans, lemon juice, and garlic are blending.

Can I use a different type of bean for this dip?

While the recipe specifies cannellini beans for their creamy texture, you could experiment with other white beans like great northern beans, though the final consistency might vary slightly.

What can I serve with this Lemony White Bean Dip?

This dip pairs wonderfully with warm pita bread, fresh vegetable sticks like carrots and cucumber, or toasted baguette slices.

How long will this dip last in the refrigerator?

Stored in an airtight container, this Lemony White Bean Dip should remain fresh in the refrigerator for up to 3-4 days.

Is there a way to make this dip spicier?

To make the dip spicier, you can increase the pinch of crushed red pepper flakes added at the end, or even blend a small amount directly into the mixture.

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Lemony White Bean Dip
[Vegan]

CC By: Crissy Cavanaugh

Author Bio

Crissy is a registered dietitian, wife, mom, and creator of the blog Begin Within Nutrition,... Read More

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A bowl of creamy Lemony White Bean Dip, drizzled with olive oil and sprinkled with crushed red pepper flakes, served with pita bread.

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Lemony White Bean Dip [Vegan]

Dairy Free

Vegan

Use white beans in place of chickpeas to create a smoother and creamier dip!

Ingredients You Need for Lemony White Bean Dip [Vegan]

1 can cannellini beans, drained and rinsed
1 tablespoon fresh lemon juice
1 clove garlic, minced
4 tablespoons extra virgin olive oil
Sea salt and pepper to taste
Pinch crushed red pepper flakes

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How to Prepare Lemony White Bean Dip [Vegan]

Add beans, lemon juice, and minced garlic to a food processor. Blend while slowly adding extra virgin olive oil. Blend until smooth and creamy.
Add sea salt and pepper to taste. Transfer to a bowl, add an extra drizzle of oil and pinch of crushed red pepper flakes.