Creamy White Bean Dip

Overhead photo of white bean dip in a white bowl

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, white bean purée is perfect alongside veggies, crackers, or pita.

Course Appetizer

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword White Bean Dip

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 148kcal

Author Katie Trant

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

US Customary - Metric

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