White Bean Dip Without Tahini
A lemon and parsley white bean dip made with canned cannellini beans, olive oil and no tahini. Adjust it from a thick spread to a scoopable dip with a little water.
Equipment
- 1 Food processor, silicone spatula, colander and measuring spoons
Ingredients
- 240 g canned cannellini beans drained and rinsed; about one 400 g can
- 1 1/2 tablespoons olive oil plus a little for serving if desired
- 1 tablespoon lemon juice plus more to taste
- 1/2 teaspoon lemon zest from a washed lemon
- 1/2 small garlic clove finely grated
- 1 tablespoon chopped parsley
- 1/4 teaspoon fine salt adjust for salted beans
- 2–4 tablespoons cold water add gradually
- 1/8 teaspoon black pepper
Instructions
- Drain and rinse the beans, then let them drain thoroughly. Reserve a few beans for a garnish if desired. Put the remaining beans in a food processor with the olive oil, 1 tablespoon lemon juice, zest, garlic, salt and pepper.
- Add 2 tablespoons water and process until the beans break down. Stop the machine and scrape the sides with a spatula. Process again until creamy; do not reach into the machine while it is running.
- Add more water a teaspoon at a time until the dip holds a soft scoop. Stir in the parsley, then taste and add a little more lemon or salt only if needed. For a sandwich spread, stop before it becomes pourable.
- Transfer to a bowl and serve with washed vegetable sticks or bread. Refrigerate promptly in a covered container if not serving immediately. Stir before serving again; the dip firms slightly when chilled.
Notes
No tahini is used. Check all ingredient and serving-food labels for allergens. Original editorial guidance, not represented as kitchen-tested. Illustrations are AI-generated and are not photographs of a cooking test.