This beautiful lemon white bean dip from Shelly's (Vegetarian 'Ventures) book, Platters and Boards, is a dream of a dip! Light, herbal, and with a nice bright flavour from the lemon, it's the perfect dip for spring and summer snacking. Just right if you need a bit of a change from hummus!

For some more chickpea-free dips, try my vegan tzatziki, summery green goddess dip, or easy lemon herb tahini sauce.

A bowl of dip on a platter with raw vegetables.
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Ingredient Notes and substitutions

  • Herbs: use any soft herbs you like. Confusingly, the original title of the recipe is dill white bean dip, but it doesn't have any dill in it. But it would be good!
  • Beans: use an equivalent amount of cooked beans if preferred.

Top Tips

  • Serve with a mix of veggies: if you're planning on serving as part of a platter or board, a mix of textures and colours is going to be the best option. A little pickled vegetable is always good too.
  • Use any white beans: the recipe calls for cannellini beans, but if you have just little or giant white beans, they'll work the same.
  • Season to taste: for this recipe, that means adjusting the salt level and the amount of lemon added to suit you.

How to Store

Storage: keep in a sealed container in the fridge for up to 3 days.

Freezing: transfer to an airtight container and freeze for up to a month. Thaw in the fridge before serving.

If you make this Lemon White Bean Dip or any other vegan dips on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.

Recipe

A bowl of dip on a platter with raw vegetables.
Print Recipe
5 from 2 votes

Lemon White Bean Dip

Lemon white bean dip is a dream! Light, herbal, and with a nice bright flavour from the lemon, it's the perfect dip for spring and summer snacking.
Reprinted with permission from Platters and Boards, copyright © 2018 by Shelly Westerhausen and Wyatt Worcel. Published by Chronicle Books.
Prep Time10 minutes
Total Time10 minutes
Servings: 6

Equipment

  • Measuring cups and spoons
  • Food processor
  • Lemon zestor
  • Mixing bowl

Ingredients

Dip

  • 2 15.5- oz cannellini beans rinsed and drained (2 445-g cans)
  • 1 tablespoon oil oil plus more to garnish
  • 2 teaspoons each torn basil leaves chopped thyme leaves, and chopped fresh rosemary leaves
  • 2 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • ½ teaspoon sea salt
  • Black Pepper
  • ¼ cup water
  • Microgreens for garnish optional

Veggies

  • Radishes cherry tomatoes, celery, carrots, bell pepper, snap peas, endive, cauliflower, broccoli, etc.

Instructions

  • In a food processor combine the beans, olive oil, herbs, salt, pepper, lemon juice, and zest. Puree until combed. With the food processor running slowly add the water and puree until the mixture is smooth. Transfer to a bowl and garnish with more herbs, olive oil, and micro greens.
    2 15.5- oz cannellini beans, 1 tablespoon oil oil, 2 teaspoons each torn basil leaves, 2 tablespoons lemon juice, ½ teaspoon lemon zest, ½ teaspoon sea salt, Black Pepper, ¼ cup water, Microgreens for garnish, Radishes

Nutrition

Serving: 1g | Calories: 127kcal | Carbohydrates: 23g | Protein: 8g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 509mg | Potassium: 5mg | Fiber: 7g | Sugar: 0.1g | Vitamin A: 0.4IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 3mg

4 Comments

    1. In the version I made from the book there was no dill (despite the name) but it could easily be added for a nice herby kick 🙂

  1. Yay for new/old friends! So glad you and Shelly hit it off. Her book is totally amazing and you did such a beautiful job capturing this recipe! Also love your intentions for the month. See you in a few weeks!

  2. Are you a Libra as well? 🙂 I would agree that it's the best sign 😉 So glad to see you back!

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