This garlicky White Bean Dip is a silky smooth, sophisticated cousin to hummus. Made with mellowed-out garlic that has been gently poached in olive oil, and seasoned with thyme and lemon, white bean purée is perfect alongside veggies, crackers, or pita.
The bean dip of my dreams
Listen, as an internet Nutrition Lady and an OG bean stan, I am always looking for new and delicious ways to get more beans into my diet.
Obviously, I love hummus (I mean, who doesn't love hummus?!) and I love my beany and delicious layered taco dip, but I also love to mix things up in the bean department, and I think that maybe you do, too. This garlicky white bean dip is a simple but sophisticated member of the bean dip family.
Here's how it goes: thinly sliced garlic is gently poached in olive oil to mellow it out and bring out a bit of sweetness. I also added fresh thyme leaves to the warm oil to infuse the flavor. The oil gets blended with white beans, along with the aromatics and a squeeze of lemon juice.
The resulting white bean purée is smooth and creamy, and mellow in flavor. It's nice warm or cold, on your dinner plate instead of mashed potatoes, or served as a dip with crunchy fresh vegetables.
Let's make this creamy white bean dip together!
Step 1: Poach your garlic
Combine olive oil, garlic, and thyme in a small saucepan and set over medium heat. Allow the oil to heat and gently poach the aromatics for about 10 - 15 minutes.
The garlic should be soft but not at all brown. If the thyme leaves start popping, the oil is too hot, and you should remove the pot from the heat. Allow the oil to cool slightly.
Step 2: Combine everything
In the bowl of a food processor, combine white beans, olive oil along with the aromatics, and lemon juice.
Step 3: Purée your beans
Whirl everything around in the food processor, stopping to scrape down the sides as needed. This puree should be very smooth and soft.
Taste your white bean dip, and adjust the seasonings as necessary.
Customize your white bean dip
Think of the white beans as a blank canvas; you can take this in any direction you want to. Want an extra garlicky puree? Add more garlic. Want it spicy? Throw some hot pepper flakes into the warm oil. Have fresh rosemary on hand? Toss it in.
Using cooked vs canned beans
This recipe works great with both canned cannellini beans and beans you've cooked from dried. You can't beat the flavor and texture of beans cooked from dried, buuuuut, there's definitely something to be said about the convenience of just grabbing a can.
If you do want to cook your beans from scratch, the HNL guide to cooking kidney beans from scratch is where you want to start. Cannellini beans are white kidney beans, after all.
Creamy White Bean Dip
Ingredients
- 2 cups white beans I used cannellini beans
- 3 Tablespoons extra virgin olive oil
- 3 cloves garlic thinly sliced
- 2 sprigs fresh thyme leaves removed from stems (about 2 teaspoon leaves)
- 2 Tablespoons lemon juice from ½ a lemon
- salt and pepper to taste
Instructions
- Combine olive oil, garlic, and thyme in a small saucepan and set over medium heat.3 Tablespoons extra virgin olive oil, 3 cloves garlic, 2 sprigs fresh thyme
- Allow the oil to heat and gently poach the aromatics for about 10 - 15 minutes. The garlic should be soft but not at all brown. If the thyme leaves start popping, the oil is too hot and you should remove the pan from the heat.
- Allow the oil to cool slightly.
- In the bowl of a food processor, combine white beans, olive oil along with the aromatics, and lemon juice.2 cups white beans, 2 Tablespoons lemon juice
- Whirl everything around, stopping to scrape down the sides as needed. This puree should be very smooth and soft.
- Taste it, and then add a sprinkling of salt and pepper, then whirl around again. Taste it again, and adjust seasoning as necessary.salt and pepper to taste
Notes
- Nutrition values are an estimate only
- You can make this white bean puree in advance, and it will last in the fridge for about 5 days in an airtight container. You can keep it in the freezer for a few months.
Nutrition
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Anthony says
Tasty. I made with cannellini beans I soaked overnight and then cooked in my Instant Pot for 12 minutes with a low sodium veggie broth. I compared the cooked beans with Whole Foods packaged beans and the texure was same but the broth added another level of flavor.
I followed rest of recipe verbatim but at taste test my wife thought the dip was "too garlicky" so will adjust for our house on next round. I also added a teaspoon of freeze dried thyme to the mix in the food processor. I also added a couple of ice cubes and a tablespoon of ice water to get a creamier blend. Taking to the neighbors for a Memorial Day party and more opinions.
Katie Trant says
Hey Anthony! Thanks for the comment, and great that you've tested this with dried vs canned beans. I'm surprised it was too garlicky given that the garlic is poached, but everyone has different levels of sensitivity. My dad can't stand even a whiff of garlic, so definitely wouldn't make this for him!
Anthony says
My wife and your Dad must have similar DNA! My wife is Irish and prefers more delicate flavors- but I loved the poached garlic (followed recipe) and our neighbors (also Irish) had no problem with it and helped me finish it off. I will make this again- thanks Katie!
Eileen says
Oh man, back to school! Good luck with your master's degree program! And of course that white bean puree looks fabulous. 🙂
themuffinmyth says
Thanks! I'm excited and terrified!
Jess says
Katie, I should not be at all surprised at this point, but last week I, too, dug white beans from my freezer and made...white bean puree! I roasted the garlic, but I absolutely love your idea to poach it in olive oil - I will definitely have to try that next. Enjoy your last weeks before school starts!
themuffinmyth says
Funny! I considered roasted garlic but I didn't have enough time or garlic (I would have done a whole bulb at least). Poaching was a good solution. I'd like to try adding hot pepper flakes and other herbs into the oil next time. Yum!