Lemon Olive Oil White Bean Dip

Lemon Olive Oil White Bean Dip

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Adjust Servings:
15 ounce can, drained and rinsed White Navy Beans
2 Tablespoons Tahini
2 Tablespoons Extra Virgin Olive Oil
1 large, zested & juiced Lemon
2 Tablespoons Filtered Water
2 Tablespoons, chopped Fresh Parsley
0.5 teaspoon Sea Salt
0.25 teaspoon Ground Black Pepper
1 teaspoon Real Maple Syrup

Lemon Olive Oil White Bean Dip

  • 5 Minutes
  • Serves 4
  • Medium




Creamy and savory lemon olive oil white bean dip!

This dip recipe is made in the food processor and is fully plant-based.

I love a good snack especially and it’s a platter with a dip in the middle that I can dip my crusty sourdough bread into!

Lemon and olive oil make a great pairing and are always used whenever I make sauces of dips.

This recipe is adopted from my classic hummus recipe but instead of chickpeas we are using creamy, dreamy white navy beans!

A quick and easy go-to is using canned beans that are drained and rinsed well.

You can also buy dry beans, soak them overnight then drain, rinse and cook until tender.

As someone who relies on plants for protein, I always have beans on hand.

They are an affordable source of protein, fiber, iron, and vitamins that offer many health benefits.

Beans contain amino acids, which are the protein building blocks that the body uses to heal and to make new tissues, such as bone, muscle, hair, skin, and blood.

Just with my hummus recipe, this dip has tahini.

Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame.

Think of it like peanut butter but made from sesame seeds!

To enhance the lemon flavor, I love adding both the zest and the juice of the lemon!

I recommend using organic lemons as we are using the zest.

If you make this lemon olive oil white bean dip recipe, snap a photo and share it with me via Instagram!





Add Ingredients to Food Processor

Add the drained and well rinsed navy beans to your food processor along with the tahini, extra virgin olive oil, the zest of a lemon as well as the juice (about 2 Tablespoons of juice) and the remaining ingredients.

Blend until smooth.

If the dip is too thick, add a couple more tablespoons of water and blend again.


Serve & Garnish

Spoon the lemon olive oil white bean dip into a shallow bowl or plate.

Garnish as you wish and drizzle with more extra virgin olive oil.

I garnished with more lemon zest, caper berries, maldon salt, and parsley.

Serve the dip with crusty bread, crackers, and vegetables.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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This is the BEST DIP EVER!!! The perfect app to serve a large group when you want to do something different than hummus.

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