Lemon Herb White Bean Dip is an easy, high protein addition to snack plates or parties. Best served with crackers, veggies or as a spread on sandwiches.
Everyone loves a loaded hummus, but sometimes I feel like we've collectively forgotten that other beans and legumes are also delicious in dip. Prime example: white beans!
White beans have a mild taste and creamy texture that makes them easy to blend into smooth dips. This lemon and herb white bean dip is a delicious, summery option when you want to switch up the classic chickpea hummus.
It's made with just a handful of ingredients, fresh basil, and canned white beans. This dip only takes 5 minutes to make and is perfect for bringing to share with friends. Appetizer, side, snack, this white bean dip is perfect for so many occasions!
Why This Recipe Is Dietitian Approved
- Packed with fibre. Did you know that white navy beans are one of the highest fibre beans? This white bean dip has 7g of fibre, more than traditional hummus.
- Plant-based protein. Beans are a good source of whole food, plant-based protein. One serving of this white bean dip has 6 g of protein.
- Budget-friendly. You can save so much money by making your own hummus or bean-based dips at home. Tip: use dried beans for an even more affordable option.
Ingredients
White navy beans. A great source of fiber and protein! Navy beans are underappreciated in my opinion so I needed to give them their star moment. You can use either dried or canned beans. I typically use canned for convenience, although dried beans are more affordable.
Olive oil. Extra virgin olive oil is best in this recipe. I recommend looking for an oil that is stored in a dark or opaque jar for the optimal freshness and flavour.
Lemon. Fresh lemon is needed for this dip. We use both the juice and zest of one medium lemon.
Garlic. Fresh garlic is best.
Spices. You don’t have to go digging in the pantry for too long, salt and black pepper are the only spices you will need for this recipe.
Fresh basil. I like using fresh basil for the freshest, most pronounced flavour. However, if you do not have fresh basil on hand, dried is fine too.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
Place all ingredients in a high powered blender or food processor and blend until smooth.
Depending on the speed and power of your blender, you may need to periodically stop and stir the dip to help it blend. If you are having trouble feel free to add an additional 1 tablespoon of olive oil.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free.
To make dairy-free/vegan: This recipe is naturally dairy-free and vegan.
To make nut-free: This recipe is naturally nut-free.
Equipment
- Food processor or high powered blender
- Veggie tray (for serving)
Storage
This dip is great for meal prep. It is best stored in the fridge in an airtight container for up to 5 days.
Top Tips for Success
If you are using a top loading blender (ie. a Vitamix), I recommend adding the lemon juice and olive oil first. Adding the liquid ingredients before the beans will help start the blending and make it easier for the blender to create a smooth dip.
Adjust the taste to your desired preference. Everyone's tastes are different. If you prefer a saltier dip, add a little more salt; if you like a fresher, more herb forward dip add more fresh basil, and if you are looking for a bit more citrus add more lemon zest and lemon juice.
Frequently Asked Questions
Yes! Any variety of white bean will work (ie. cannellini beans, white kidney beans, great northern beans, white lima beans), and even chickpeas can be used. Please note this may impact the nutrient content slightly.
So many things. I love air fryer tortilla chips, crackers, cut vegetables or as a spread on sandwiches, similar to my smashed chickpea sandwich.
If you are in a pinch you may skip it, however I highly recommend leaving the lemon zest in the recipe! It really brings out the freshness in the dip and I find the dip isn’t quite the same without it.
For sure. Dill or parsley would also be delicious.
More Healthy Dip Recipes
I love dips! Here are some more high protein options to try:
- Air Fryer Spinach Cottage Cheese Dip
- Greek Yogurt Dill Veggie Dip
- Herb and Garlic Cottage Cheese Dip
- Edamame Guacamole (High Protein)
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this lemon herb white bean dip, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Lemon & Herb White Bean Dip
Ingredients
- 1 540 mL can white navy beans rinsed and drained (about 2 cups)
- 2 tablespoon extra virgin olive oil
- Juice of 2 medium lemon about ¼ cup
- Zest of half of one lemon about 1 tbsp
- 1 clove garlic pressed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoon fresh basil leaves
Instructions
- Place all ingredients in a high powered blender or food processor and blend until smooth.
Whitney says
LOVE this dip, I made it as an alternative to hummus and it didn’t disappoint. Easy to make and so yummy.
Kim R says
Just made this for a veggie tray to enjoy throughout the week in an effort to eat more veggies. I could see this spread on a slice of toasted rustic bread. The flavor is both bright and creamy and a
delicious, welcome change from hummus.
Liz says
I’ve been looking for a healthy veggie dip and recently came across your recipe. It is delicious! So easy to make too.
Julia Maser says
Such an easy, delicious, & healthy dip to whip up! Thanks for the inspo, my family loved it and asked for the recipe.
Laura says
This was the first recipe I tried in my brand new Pampered Chef Deluxe Cooking Blender, which arrived today. It is so tasty! I love it! Yum!