This Vegan White Bean Dip is an easy game day appetizer and a light alternative to heavy, fried snacks! This vegan white bean dip came together so easily with lemon zest, fresh garlic, robust olive oil, and crushed pistachios.
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And if you like this savory recipe, check out my Ricotta Lemon Pasta, my Baked Goat Cheese Pasta, and my Fried Potatoes and Onions!
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Vegan and Gluten Free
This vegan white bean dip recipe is also perfect for parties because it's friendly for a range of dietary needs. It's vegan, gluten-free, and requires no added sugar. But all that will matter is how great it tastes!
I love making this vegan white bean dip for guests and not having to worry about it fitting into their dietary needs. But it's a hit with everyone -- vegans and carnivores alike! If you prefer another savory dip that isn't necessarily vegan-friendly, you'll love this Tuna Dip!
So easy to make and customize!
Plus, this vegan white bean dip is especially easy. You don't even have to chop your veggies! Just pick up a can of beans and a few other ingredients, and in minutes you'll have the perfect make-ahead party appetizer!
My favorite ingredient in this recipe is the pistachios. They add a flavorful crunch that takes this vegan white bean dip to the next level! And they're easy to add in -- just pick up some pre-shelled pistachios like these. To crush them, just put a handful in a plastic food storage bag and smack with a rolling pin.
You can also adjust the amounts to your taste; for instance, I'm a big citrus lover, so I added in a bit more zest. And a few more red pepper flakes for spice. Just give it a taste as you're pureeing the ingredients and adjust seasonings or spice to your preference.
Ingredients
- cannellini beans - Canned cannellini beans, also known as white kidney beans, add a great texture and are easy to find in any supermarket. You'll need to rinse and drain cannellini beans before adding them.
- pistachios - I like to pick up pistachios that have already been roasted and shelled to make it easier!
- extra-virgin olive oil - there's a good amount of olive oil in this recipe, and it serves two purposes: it helps to smooth out the texture of the white bean dip, and it adds a rich olive oil flavor that complements the lemon and garlic so well. So it's important to pick up an extra virgin olive oil that has a bold flavor that you like.
- fresh garlic - definitely opt for fresh garlic in this recipe. It makes a big difference in flavor. Plus, the fact that we're using a food processor or hand blender helps to cut down on chopping effort!
- fresh squeezed lemon juice - the lemon adds so much bright flavor to this dip and complements the other flavors so well. And you can add a bit more to brighten up the dip as needed!
- italian parsley - Italian parsley is also known as flat leaf parsley, as distinct from curly parsley. They have different flavors, so definitely look for the flat parsley in the supermarket!
- salt and freshly ground pepper, to taste
- red pepper flakes - I like a little spice in pretty much anything savory, so I threw in some red pepper flakes. You can add some to your preference, or leave them out completely.
Once you have your dip all whipped up, you can have fun with some toppings! I like to use some chopped fresh mint, a drizzle of more olive oil, some chopped pistachios, and lemon zest. You can also add more red pepper flakes and some flaky sea salt to bring out all these flavors!
Equipment
I would recommend using a food processor to chop and puree all the ingredients in this recipe smoothly, but you can also use a hand blender or regular blender. A hand blender will give you a slightly chunkier result, which I like, but if you prefer it to be smoother, opt for a regular blender or food processor.
Related Recipes
Lemon lovers will definitely want to check out my Lemon Bars with Graham Cracker Crust, my Lemon Dump Cake, or my Ricotta Lemon Pasta!
📖 Recipe
Equipment you may need
Ingredients
White Bean Dip
- 2 15-oz. cans cannellini beans - rinsed and drained
- ⅓ cup roasted shelled pistachios - crushed
- ⅓ cup extra virgin olive oil
- 3 cloves garlic
- 3 tablespoon fresh squeezed lemon juice
- ¼ cup italian parsley leaves - chopped
- salt and freshly ground pepper, to taste
- red pepper flakes - optional
Optional Toppings Ideas:
- fresh mint - chopped
- olive oil
- chopped pistachios
- red pepper flakes
- lemon zest
- flaky sea salt
Instructions
- Combine all dip ingredients in the bowl of a food processor, or in a mixing bowl if using a hand blender. Pulse and purée until smooth.
- Transfer to serving bowl and chill until serving. Just before serving, drizzle with olive oil and top with desired toppings.
Notes
Nutrition
PIN this vegan white bean dip for later!
Last Updated on March 22, 2025 by Chenée Lewis
Devy says
What an interesting dip. It surely reminds me of the famous houmous but with a richer and creamier texture. And I love the combo of lemon and pistachio. Yumm
Chenée Lewis says
Thank you! It's one of my favorite combinations too.
Melissa Altman-Traub says
This is a really creative idea, and I appreciate that it is made with a base of white beans: so much easier to puree than cashews.
Chenée Lewis says
Absolutely! It's really easy to whip up. 🙂
Emily Liao says
This white bean dip was so good! Loved the flavor and the pistachios were the cherry on top.
Chenée Lewis says
Thanks! They add a lot of great texture.
Bintu | Recipes From A Pantry says
This sounds like ever such a tasty dip and I love that is vegan too - even better!
Chenée Lewis says
Thanks! It's always a hit with vegans and non-vegans alike! 🙂
Anjali says
This bean dip turned out to be so delicious!! It was a fun way to change things up from the hummus we usually use as a dip for veggies and other things. Yum!
Chenée Lewis says
Great! I'm glad you liked it! ?