This Vegan Garlic and Herb White Bean Dip is quick and easy to make and is full is Italian flavors. Its great as a sandwich spread or as a dip for veggies and pita.
This Vegan Garlic and Herb White Bean Dip is quick, easy and so flavorful. Fresh garlic, herbs and olive oil come together to make a white bean spread that versatile and is full of Italian flavors. It makes a great appetizer, toast topping or sandwich spread. I also love to top it with roasted veggies to make it a meal!
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Ingredients
You only need 7 ingredients to make this Vegan Garlic and Herb White Bean Dip: Here is what you need:
White Beans: My top recommendations are Great Northern Beans and Navy Beans.
Extra Virgin Olive Oil: Use the good stuff here because the flavor really comes through.
Fresh Herbs: A mix of rosemary, oregano and thyme make this dip super herbaceous and flavorful.
Garlic: A big clove of fresh garlic adds tons of flavor to this white bean spread.
Lemon Juice: For a bit of acidity.
Method
First, add drained and rinsed white beans, garlic, lemon juice and herbs into the bowl of a food processor.
Then, process on high and drizzle the extra virgin olive oil while the food processor is going.
Next, scrape the bowl of the food processor down and season the dip with salt and pepper.
Finally, process on high once more adding 1-2 tablespoons of water as needed to reach your desired consistency.
Now its ready to serve!
Variations
Swap out the herbs for whatever you have on hand.
Sage, marjoram, chives and savory would all be great in this dip.
I don't recommend mint or cilantro here, though.
Top Recipe Tips
Olive oil is one of the main flavor components in the Vegan Garlic and Herb White Bean Dip. So, use a high-quality, flavorful extra virgin olive oil here.
I used Graza, but take a look at this article for more olive oil recommendations.
Do not substitute dried herbs here. They don't taste the same and dried rosemary tends to be really tough.
Measure the Herbs After They Are Chopped
This recipe only calls for one tablespoon total of finely chopped herbs. But that's more than it sounds like it is.
You will use about a whole small sprig of rosemary, 2 sprigs of oregano and 3 sprigs of thyme.
I like to measure the herbs after they are chopped here for accuracy because sprigs of herbs are always different sizes.
Special Equipment
You need a food processor for this Vegan Garlic and Herb White Bean Dip recipe.
The food processor I have isn't sold anymore but its closest to this food processor by Kitchen Aid.
But, this recipe will also fit in a small food processor like this one which is more affordable.
Uses
This Vegan Garlic and Herb White Bean Dip is delicious in so many ways!
Use it as a spread for a sandwich.
Serve with veggies and pita as an appetizer.
Top toast with it and add cherry tomatoes for a snack.
Serve it with roasted veggies on top as a meal.
Storage
To store, place the dip into an airtight container and store in the refrigerator for up to 5 days.
I do not recommend freezing this recipe.
Looking for More Vegan Snack Recipes?
📖 Recipe
Vegan Garlic and Herb White Bean Dip
Equipment
- 1 Food Processor
- 1 Mesh Strainer
- 1 Spatula
- Measuring Cups and Spoons
Ingredients
- 1 15 oz Can of White Beans, drained and rinsed navy or great northern beans are best
- 1 tablespoon Lemon Juice
- 1 Large Clove of Garlic
- 1 teaspoon Finely Chopped Fresh Rosemary see note
- 1 teaspoon Finely Chopped Oregano
- 1 teaspoon Finely Chopped Fresh Thyme
- ¼ Cup Extra Virgin Olive Oil
- 1-2 tablespoon Water
- Salt and Black Pepper to taste
Instructions
- In the bowl of a food processor, add white beans, lemon juice, garlic, rosemary, oregano and thyme. Blend on high for about 1 minute, stopping a couple of times to scrape the sides of the bowl down.1 15 oz Can of White Beans, drained and rinsed, 1 tablespoon Lemon Juice, 1 Large Clove of Garlic, 1 teaspoon Finely Chopped Fresh Rosemary, 1 teaspoon Finely Chopped Oregano, 1 teaspoon Finely Chopped Fresh Thyme
- With the food processor on low, stream in the olive oil. Stop and scrape down the bowl again.¼ Cup Extra Virgin Olive Oil
- Add a pinch of salt and freshly ground black pepper and blend once more, streaming one to two tablespoons of water to reach your desired consistency.1-2 tablespoon Water, Salt and Black Pepper to taste
- Serve immediately or store in an air-tight container in the refrigerator for up to 5 days.
Notes
Nutrition
Let me know how you liked this recipe and if there is anything you'd like to see me make a recipe for!
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