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Lemony White Bean Dip

This lemony white bean dip is easy and can be made entirely with pantry staples!
Course Appetizer
Cuisine Mediterranean, Vegan
Keyword Vegan White Bean Dip
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 6kcal
Author Lauren Gardiner


  • 1 15 ounce can white beans (plus the liquid from the can) cannellini, great northern, or navy
  • 4 garlic cloves
  • 1/2 tsp dried thyme
  • 2 tbsp lemon juice
  • salt to taste


  • Add the beans, liquid from the can, and garlic clove to a small pot and bring to a boil (add more water if necessary. Discard any excess liquid and put the beans and garlic into a blender or food processor.
  • Add the dried thyme, lemon juice, anda pinch of salt to the blender or food processor and pulse until smooth.
  • Serve topped with olive oil, red pepper flakes, and smoked paprika if desired.


OPTIONAL TOPPINGS: Olive oil, red pepper flakes, smoked paprika.
*Leftovers will save in the fridge for about a week. 


Calories: 6kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg