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Overhead view of lemon garlic white bean dip in a shallow bowl, topped with parsley and olive oil, pita wedges alongside

Silky Lemon Garlic White Bean Dip with Fresh Parsley

A smooth white bean dip made with cannellini beans, lemon, tahini, and garlic that's been softened in warm olive oil.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 121
Ingredients Method Notes

Ingredients
  

For the dip
  • 2 cannellini beans, canned (15 oz / 425 g) cans; drained and rinsed
  • 4 cloves garlic minced
  • 1/4 cup olive oil / 60 ml; plus more for drizzling
  • 3 tbsp fresh lemon juice / 45 ml
  • 1 tsp lemon zest
  • 2 tbsp tahini / 30 g
  • 1/2 tsp ground cumin
  • 3/4 tsp salt plus more to taste
  • 2 water to 4 tbsp / 30 to 60 ml; as needed for thinning
For topping
  • 2 tbsp fresh parsley chopped
  • 1 pinch red pepper flakes optional

Method
 

  1. Drain and rinse the cannellini beans well in a colander under cold water. Shake off the extra water.
  2. Warm the olive oil in a 15 cm / 6-inch saucepan over low heat. Add the minced garlic and cook for 1 to 2 minutes, stirring often, until fragrant but not browned. Watch it closely, garlic can turn bitter within seconds if it browns.
  3. Pour the warm garlic oil into a food processor. Add the beans, lemon juice, lemon zest, tahini, cumin, and salt.
  4. Blend for about 1 minute, then stop and scrape down the sides with a rubber spatula.
  5. Blend again for another minute, adding water 1 tablespoon at a time, until the dip is smooth and holds soft peaks on a spoon.
  6. Taste the dip and add more salt or a squeeze of lemon juice if it needs it.
  7. Spread the dip into a shallow bowl. Drizzle with a little more olive oil and scatter the parsley and red pepper flakes over the top.
  8. Serve right away, or chill for later and bring back to room temperature before serving.

Notes

  • Don't let the garlic brown in the oil, it turns bitter fast.
  • Rinse canned beans well before blending for a cleaner flavor.
  • Add water slowly, it's easier to thin the dip than to thicken it.
  • Taste before salting more, canned beans and tahini are both salty.