How long will the dip keep?

You can store it in the fridge for 5 days in a covered container. I'll often make this on a Sunday to enjoy throughout the week!

What are the best white beans to use?

Ideally, use a high quality jarred white bean for the best flavour. White beans are mild and can sometimes be bland, so choosing a high quality version will help the dip taste the bes and have the best creamy consistency. When I'm in the UK, I love using Bold Bean Co . You can use cannellini beans, butter beans, navy beans or haricot beans.

5 Minute Creamy White Bean Dip

Name: 5 Minute Creamy White Bean Dip
Prep time: 5 min
Total time: 5 min
Cuisine: mediterranean
Ingredients: 450g/1lb white beans (drained weight); 1 lemon, juiced; 3 garlic cloves; 1/4 cup olive oil; 1 teaspoon salt; 1/2 teaspoon ground cumin; 1 tablespoon olive oil; A handful of chopped mint leaves; 1 teaspoon chilli flakes or dukkah; Pita chips or sourdough crackers

Description

Light, zesty, fresh and utterly delicious, this super creamy white bean dip takes less than 5 minutes to make AND uses just 5 easy to find ingredients. Serve with pita chips, a crudité platter or pile meatballs on top – this is a versatile dip the whole family will love.

Ingredients

Units Scale

For the dip –

450g/1lb white beans (drained weight)
1 lemon, juiced
3 garlic cloves
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground cumin

To serve (optional) –

1 tablespoon olive oil
A handful of chopped mint leaves
1 teaspoon chilli flakes or dukkah
Pita chips or sourdough crackers

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Instructions

Blitz the dip. Add all the drained white beans, 3 garlic cloves (no need to chop them up), 1/4 cup olive oil, 1 teaspoon of salt, the juice of 1 lemon and 1/2 teaspoon of ground cumin to the bowl of a food processor. Blitz on high for a couple of minutes, until a super smooth dip forms. Taste, season with a little more salt if you think it needs it.
Top and serve. Spoon the dip onto a serving plate or into a bowl, then drizzle 1 tablespoon of olive oil, the chopped mint leaves and the chilli flakes or dukkah on top. Serve with your favourite crackers and enjoy!

Notes

INGREDIENT NOTES: You want to make sure you’re using a high quality white bean here. White beans can be quite bland, so going with a high quality product (ideally jarred) is going to make this dip taste the best. You can use butter beans, haricot, cannellini or navy beans. In the UK, I love using Bold Bean Co. Leave out the ground cumin if you don’t have any – I love the subtle warmth it brings, but it’ll still be great without it.

STORAGE INSTRUCTIONS: The dip will keep really well for 5 days, stored in the fridge in an airtight container.

SERVING SUGGESTIONS: Enjoy with your favourite chips, crisps or crackers (I adore this with pita chips or sourdough crackers), or use it as a base for grilled meat or veggies. I love piling grilled miso chicken, sweet chilli halloumi, honey harissa halloumi or lamb koftas on top.

Prep Time: 5
Category: dips
Method: no cook
Cuisine: mediterranean

Nutrition

Serving Size: 2 tablespoons

Keywords: white bean dip, cannellini bean dip