The New Veganism

Hummus' Spunky Sister: Lemony White Bean Dip with Herbs

By • April 18, 2013 • 5 Comments

305 Save

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: Gena introduces us to hummus' spunky big sister: a white bean dip laced with fresh herbs.


If you're like me, you always have a stash of hummus in your fridge for snacking. Though we usually rely on chickpeas, a variety of beans can be used to create rich, flavorful, and creamy dips. A personal favorite of mine is white bean dip, which I like to make with olive oil instead of the tahini traditionally used in hummus. This dip has a light, delicate flavor, so it is a perfect canvas for showcasing seasonal herbs.


In this recipe, fresh rosemary, thyme, and parsley shine through, along with a bright squeeze of lemon -- a perfect celebration of spring. When I make hummus, I tend to add raw garlic to the food processor, but in this recipe, I sautée the garlic along with the beans to mellow the garlic's bite and deepen the flavor of the dish. I like to cook my beans from scratch, but if you’re short on time, canned cannellini or navy beans will work just fine. 

More: Cook beans from scratch, fearlessly.

This dip will work beautifully with a wide variety of seasonal herbs. As the weather continues to get warmer, try it with chives, tarragon, basil, or dill. I’ve also served the dip with a swirl of fresh pesto or olive tapenade. Feel free to experiment with different combinations; it’s hard for this dip to taste anything but irresistible.


White Bean Dip with Fresh Herbs

Serves 4

2 cups cooked white beans
1 clove garlic, minced
4 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme
1 teaspoon sea salt (or to taste)
Black pepper, to taste
2 tablespoons fresh lemon juice
3 tablespoons fresh parsley

See the full recipe (and save and print it) here.

Looking for more dips? Try these:
Roasted Fennel & White Bean Dip
Sweeet Pea Hummus
Eggplant Dip with Yogurt

Jump to Comments (5)

Tags: vegan, dip, white beans, white bean dip, appetizers, hummus, vegetarian, herbs, special diets

Comments (5)


over 1 year ago Kelli Breeton-Fairall

I was going to get cannellini beans but then decided on navy beans. I made it last night with canned beans because I REALLY WANTED IT, but then I bought dried beans to do it myself. I don't use extracted oils, so I out the olive oil. Good recipe!


over 1 year ago GeniusCook

Smart recipe. Thanks!


over 1 year ago Fairmount_market

This looks delicious. I belong to a local bean CSA, so I've experimented a lot with bean dips and one of my favorites is a Spanish twist on humus with almonds, leeks, paprika, and sherry vinegar:


over 1 year ago caroline.gillis1

Do you have to take the skin off the beans?


over 1 year ago Gena Hamshaw