Lemon Garlic White Bean Dip
This Lemon Garlic White Bean Dip is the perfect creamy meal prep alternative to hummus. Rich in umami flavor thanks to the addition of miso and fresh lemon zest.
I love making hummus at home, but this vegan lemon garlic white bean dip is becoming equally addicting and my favorite alternative to flavor meals and pair with snacks.
Wholesome and only requires a handful of ingredients to make the most velvety and enjoyable spread.
Why You’ll Love This Creamy White Bean Dip
- Great to meal prep as a condiment for the week
- Pairs the rich umami flavor of miso with the fresh citrus flavor from the lemon
- Includes 7 grams of plant protein per serving
- Easy to make and great to use for snacking
- Vegan, gluten-free and nut-free
Key Ingredients and Substitutions
- White Beans: I used cannellini beans specifically because they are nice and creamy when blended. You can also use other white beans, you may need to blend them more to help make them smoother.
- Tahini: To make this nut-free we are using tahini. I recommend opting for a good quality tahini like Soom Foods.
- Miso Paste: Use a white or yellow miso that is mild. If you can’t find miso paste, you can leave it out. I would adjust with some extra nutritional yeast or if you want some other fun flavor combo to try, you can also use caramelized onion to blend in place of the miso for a different level of umami flavor.
- Lemon: Both the juice and zest to help brighten up the spread and make it pop.
- Nutritional Yeast: I like to pair this with the miso because it further enhances those umami notes and gives it a slightly cheesy flavor, but you can also leave this out if needed.
- Garlic: Use as much garlic as your heart desires. Just note that raw garlic is very powerful and you may not need too much more. If you feel you need more garlic flavor, feel free to add some extra garlic powder to the dip.
- Ice Cubes: This will help the dip become fluffier as it hits the tahini while blending. It also keeps the dip cold as it’s running through the food processor to combat the natural heat of the motor.
How to Make Vegan White Bean Dip
Rinse and drain your canned white beans really well and then place them in a food processor with the remaining ingredients. If you have a weak food processor, consider using a garlic press to help really finely crush your garlic before adding to the food processor.
Blend everything on high until it’s as smooth as you can get it. Then serve or store as desired.
Expert Tips
- Add ice cubes to the other dip ingredients in the food processor to help the spread thicken and become more fluffy in texture.
- Allow the white bean dip to sit after blending. The dip will continue to thicken and as it sits in the fridge the flavors will mingle and develop more.
- If you aren’t a fan of super strong garlic flavor, use roasted garlic for a rich and more mellow garlic flavor.
- Dress it up. Once blended you can pour it into a serving dish and drizzle with some extra virgin olive oil, red pepper flakes for some spice and extra lemon zest.
- You can use a high speed blender as an alternative to a food processor. This will also result in a smoother resulting dip.
Frequently Asked Questions
White beans like cannellini beans are high in antioxidants, protein, fiber, iron and folate. This balance of nutrients makes it great to use in dips like this white bean dip. It can be paired with different meals and snacks for some added nutrition and better blood sugar regulation.
You can substitute it with other nuts like toasted walnuts as they are soft and should blend smoothly with the beans. You can also use cashew butter for a more neutral taste as well.
Place the blended dip into an airtight container and place in the fridge for up to 5 to 7 days. Using clean utensils when going to grab dip from the container will help keep it from spoiling quickly.
Yes. Place the white bean dip into the freezer for up to 1 month. When ready to use, remove from the freezer and allow to thaw completely. Mix well and then serve.
How to Serve
This lemon garlic white bean dip pairs perfectly with different meals and snacks as a condiment/spread. Here are some places you can use it:
- Used as the spread for this Lemon Garlic Chickpea Wrap
- In place of hummus in this nourish bowl
- Served with veggies and crackers for a wholesome snack
- Used in sandwiches or on toast with other veggies
- Thinned out with a little more water to use for dressing salads or different bowls
More Sauces and Dips to Try
- Mango Pico de Gallo
- Cilantro Lime Dressing
- Balsamic Tahini Dressing
- Mango Avocado Salsa
- Vegan Tahini Pesto
- Chili Lime Bean Salad
Lemon Garlic White Bean Dip
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6–8 servings 1x
- Category: Appetizers
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Description
This Lemon Garlic White Bean Dip is the perfect creamy meal prep alternative to hummus. Rich in umami flavor thanks to the addition of miso and fresh lemon zest.
Ingredients
- 1, 15oz can of cannellini beans, rinsed and drained
- 1–2 cloves of garlic, crushed
- 2 tsp white or yellow miso paste
- 1 tbsp nutritional yeast, optional but gives more umami flavor
- Juice and zest of 1 large lemon (about 2 tbsp of juice)
- 2 tbsp good quality tahini
- 1/4 tsp salt or more to taste
- 3 ice cubes
To Serve, Optional
- Drizzle with extra virgin olive oil
- Minced parsley
- Extra lemon zest on top
Instructions
- Add the beans, crushed garlic, miso, nutritional yeast, lemon zest and juice, tahini, salt and ice cubes to a food processor or high speed blender and blend on high until smooth. The time it takes to blend will depend on the power of your food processor.
- Pour the dip in a bowl or storage container. Optionally, drizzle with extra virgin olive oil, fresh minced parsley and extra lemon zest. If you want it spicy, feel free to sprinkle it with red chili flakes or drizzle with chili oil.
Notes
Add ice cubes to the other dip ingredients in the food processor to help the spread thicken and become more fluffy in texture.
Allow the white bean dip to sit after blending. The dip will continue to thicken and as it sits in the fridge the flavors will mingle and develop more.
If you aren’t a fan of super strong garlic flavor, use roasted garlic for a rich and more mellow garlic flavor.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!
