Hummus' Spunky Sister: Lemony White Bean Dip with Herbs

April 18, 2013

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.


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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

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The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

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See what other Food52 readers are saying.

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Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.


Jellojmf July 14, 2016
Can I use canned beans? If yes what kind?
Kelli B. April 23, 2013
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!
GeniusCook April 22, 2013
Smart recipe. Thanks!
Fairmount_market April 18, 2013
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: http://food52.com/recipes/16214-almond-bean-spread-with-a-hint-of-spain
caroline.gillis1 April 18, 2013
Do you have to take the skin off the beans?
Gena H. April 18, 2013