Lemon and Herb White Bean Dip

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Fresh vegetables and pita bread around a bowl of white bean hummus

Say hello to the perfect spring dip: Lemon & Herb White Bean Dip. It’s creamy, bright, and lemony with a hint of garlic and dill, and requires just 7 wholesome ingredients and 10 minutes to make. The perfect dip or spread for sandwiches, veggies, Buddha Bowls, and more! Let us show you how it’s done.

Sea salt, lemon, white beans, tahini, olive oil, garlic, and dill

This recipe is not a traditional hummus as it doesn’t use chickpeas, but is inspired by the creamy chickpea-based dip — with a springy, white bean twist. Those looking for a deeper dive into the history of hummus can find more information here and here.

Food processor with white beans, garlic, and lemon zest

White Bean Dip

White beans are the perfect legume for dips because they have a mild flavor that lets the seasonings shine. Our favorite bean to use is cannelini, which has a naturally buttery taste and creamy texture.

Sticking with the classic hummus-inspired elements, we included tahini for creaminess, lemon juice and zest for tartness, and garlic for zing. Olive oil adds richness and sea salt brings it all together.

A generous amount of fresh dill adds herby flavor and the immediate feeling that spring is here! We made it, friends!

Food processor of white bean hummus topped with fresh dill

We hope you LOVE this white bean dip! It’s:

Lemony
Garlicky
Zesty
Herby
Springy
Quick & easy
& SO delicious!

It’s the perfect appetizer or snack, especially served with pita bread, chips, flatbread, crackers, or vegetables. It also goes well in bowls, on toast, in sandwiches, and beyond.

Bowl of white bean hummus topped with fresh dill and olive oil

More Bean-Based Dip Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Dipping a slice of pita bread into our lemon and herb white bean hummus recipe

Lemon and Herb White Bean Dip

A zesty, herby, lemony dip made with white beans! A protein- and fiber-rich dip or snack made with just 7 wholesome ingredients in 10 minutes. Perfect for spring (or any time!).
Author Minimalist Baker
Print
Bowl of white bean hummus surrounded by fresh vegetables and pita bread
5 from 7 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 (1/4-cup servings)
Course Dip
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 4-5 Days

Ingredients

  • 1 (15-oz) can white beans (drained and rinsed // we like cannellini)
  • 1/4 cup tahini (see our favorite tahinis in our Tahini Review!)
  • 1-2 tsp lemon zest
  • 3-4 Tbsp lemon juice
  • 1/2 tsp sea salt
  • 4 cloves garlic, pressed or minced (reduce slightly if you’re not a garlic lover)
  • 1 Tbsp extra virgin olive oil (if oil-free, omit)
  • 1/4 cup chopped fresh dill, loosely packed (or sub other herbs of choice)

FOR SERVING optional

  • Pita bread or chips (or crackers // gluten-free as needed)
  • Fresh or roasted veggies (e.g. carrots, radish, cucumber, beets)

Instructions

  • To a food processor (or high-speed blender) add drained, rinsed white beans along with tahini, lemon zest and lemon juice (starting with lesser amounts of both), salt, garlic, and olive oil (reserve herbs for later).
  • Blend until creamy, scraping down sides as needed — about 1 minute. If you prefer more texture, blend for less time. If you prefer silky smooth dip, blend for longer.
  • Add chopped dill (or other herbs) and pulse again to combine.
  • Taste and adjust flavor as needed, adding more garlic for zing, lemon zest or juice for brightness or acidity, salt to taste, olive oil for creaminess / floral notes, dill for more herbal notes, or tahini for nuttiness. We like pretty bold flavors, so we added the additional lemon zest and juice and a pinch more salt.
  • Enjoy immediately, or refrigerate to chill, which allows the dip to thicken. Option to garnish with additional drizzle of olive oil, lemon zest, and fresh dill for serving. Serve with pita bread or chips, flatbread, crackers, or vegetables of choice.
  • Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.

Video

Notes

*Recipe as written makes ~1 ¼ cups dip.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 5 servings)

Serving: 1 quarter-cup serving Calories: 192 Carbohydrates: 13.8 g Protein: 6.9 g Fat: 13.2 g Saturated Fat: 1.8 g Polyunsaturated Fat: 4.2 g Monounsaturated Fat: 6.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 267 mg Potassium: 234 mg Fiber: 4.8 g Sugar: 1.1 g Vitamin A: 44.4 IU Vitamin C: 7 mg Calcium: 39.8 mg Iron: 2.1 mg

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  1. Kate says

    Fantastic dip! Very flavorful – don’t skip the dill! Great with veggie and toasted flatbread. Thanks for a great and easy recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed this one, Kate. Thanks for the lovely review! xo

  2. Ann says

    Wow! This is an awesome recipe! I didn’t have dill so I tried a handful of spinach, and also added ALL the zest of a small lemon because I love strong lemon flavor. I also did it in the food processor (instead of my usual Vitamix for this sort of thing) – and the texture was an added plus. (I’m really lazy and don’t chop anything first – just throw it in.) This dip tastes so bright and fresh… like nothing else I’ve made. This recipe has gone right into my favorites folder! I love and make several of your dips regularly (your 5-minute hummus and your sunflower seed dill dip are big favorites) – but this one transcends even those delectables.

  3. Mary says

    I made my own tahini this time, it seemed bitter, is that how it’s supposed to taste?
    Because I’m on a budget, I didn’t but already made so I have nothing to compare it to.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mary, tahini does have an earthy/bitter taste. But is it possible you were using unhulled sesame seeds? That could lead to it being more bitter.

  4. Jeanne says

    Delicious and easy to make. Didn’t have enough fresh dill on hand, so supplemented with some flat leaf parsley, and used canned great northern white beans…..was so eager to make this that I didn’t want to wait for my cannellini beans from the freezer to thaw! This is a keeper recipe, and I thank you for it. I’m looking forward to making it again, exactly as written!

  5. Lana says

    Finally, a hummus recipe that I LOVE!! The only thing I changed was to add a bit of water to get the food processor running smoooooth. It’s so good!

  6. Robyn says

    I have a lot of dried dill I’d like to use. I see online that 1Tbsp fresh dill could be subbed for 1Tsp dried dill. Does that seem appropriate?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, but start with slightly less as I find dried dill is more pungent than other dried herbs.

  7. Heyfa says

    I usually like your recipes, but this has me puzzled. If you know that “hummus” means “chickpeas”, then you know this is not hummus but a canellini bean dip. It’s nice to see people innovate on my country’s food, but it’s sad to see what we consider the national dish of Lebanon appropriated in a way that changes its very essence but still banks on its name. On the off-chance you are from my part of the world, this is still not a positive thing to do, as it validates how others all over the world have been using and abusing our food to push their own agenda and make profit. I hope you take this into consideration and rename this recipe.

    • Randy says

      I understand your objection to the hummus label, but by the same token, “pizza” couldn’t or shouldn’t be used for all the different varieties of pizza world over because it came from Italy and in its infancy it was a simple peasant using-leftovers-meal on a flatbread. Nothing like what we have these days, from cauliflower crust to pineapple and bacon topping. You are a bit too sensitive, especially since names/labels of foods do change according to people’s whim. Curry is a good example. There is a dish called curry and a spice mix, called curry. So if I don’t exactly use the original mixture, I cannot call it curry anymore? Hmm

  8. Michelle Jay says

    Sounds excellent, I will try it!

    Wondering what you’d suggest to substitute for the dill? I am not fond of dill but some other herb? Sage? Cilantro?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say either of those would work, well, and maybe even oregano and parsley! Let us know if you try!

  9. Steph says

    This looks so good! Semi related question: do you have a favorite tahini alternative you can recommend? My daughter is allergic to sesame seeds. I’ve been using olive oil instead, but it’s definitely missing something.

  10. Shamani says

    Hi there,
    I am not a big fan of dill. Please advise what other herbs would go well here. Thanks.

    Shamani

  11. Bernadetteconroy@aol.com says

    My mouth Watered just reading the recipe: lemon, dill, white beans. How Fresh and Spring-like.
    My instincts were Correct. I didn’t change a thing and served with pita and slices of cold, crisp radish.
    You never fail, my dear.

  12. DesiDesi says

    Will make this tonight! My body screams lemony flavours and fresh herbs these days, so it is perfect! Just FYI, if there are only white beans and no chickpeas, it’s a dip, not hummus :)
    Names matter, and hummus literally means “chickpeas” ;)

  13. Poots says

    It sounds like a delicious bean dip, but you can’t make hummus without chickpeas. Since hummus literally means chickpea in Arabic 😅