Creamy Cannellini Bean Dip with Lemon
This easy creamy white bean dip recipe is made with pureed cannellini beans, extra virgin olive oil, lemon juice, lemon zest, garlic, and salt. Any white bean will work for this crazy good cannellini dip.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6
- Category: Dip
- Method: Food Processor
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 15 oz can cannellini beans, drained / rinsing optional (see notes below)
- 3 Tbsp extra virgin olive oil
- 1 medium lemon, zested
- 1 medium juicy lemon ( ~ 3 Tbsp), juiced
- 1 small garlic clove (~ 2 tsp)
- ½ tsp salt
- pinch white or black pepper
- 2 + Tbsp water *see notes
Instructions
- Add all ingredients (except water and lemon zest) to a food processor and pulse until smooth.
- Add water to desired consistency and pulse again.
- Add salt and lemon juice to taste.
- Place in a bowl, drizzle with olive oil, and garnish with lemon zest.
Notes
- The amount of water depends on how thick you like it. Thick dip means less to no water. 2 Tbsp is a general rule for a thinner dip (it's still thick tho!) that's easier to spread in a thin layer.
- Rinsing canned cannellini beans is optional. The bean "sauce" is full of flavor and starches but has been known to give some people gas 🙂
Find it online: https://eatsimplefood.com/creamy-lemon-cannellini-bean-dip/