Lemony White Bean Dip, Vegan and Gluten-Free

The best recipe for Lemony White Bean Dip

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Lemony White Bean Dip…

Use white beans in place of chickpeas to create a smoother and creamier dip!

Don’t get me wrong, I’m a huge fan of hummus, but white bean dip might be my favorite!  So simple to make and just as versatile!  You can spread it on a sandwich in place of mayo or dip into it with cut fresh veggies!  For a crowd pleasing appetizer add a dollop to toasted slices of a multi-grain baguette, drizzle with evoo and add a pinch of sea salt and crushed red pepper flakes!

This appetizer actually turned into our dinner, it was too irresistible to stop eating!

It’s no secret that I love beans!

They are such a perfect blend of complex carbohydrates, protein and fiber that they will keep you full for a long time!  Not to mention they are a great source of folic acid, magnesium, potassium and iron!  Plus, they are cheap…a win win in my book 🙂

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Lemony White Bean Dip

The best recipe for Lemony White Bean Dip

Course Side Dish, Snack

Cuisine Gluten Free, Italian, Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10

Calories 50kcal

Cost $

Ingredients

• 1 can cannellini beans drained and rinsed
• 1 tablespoon fresh lemon juice
• 1 clove garlic minced
• 4 tablespoons extra virgin olive oil
• sea salt and pepper to taste
• pinch crushed red pepper flakes

How many Ounces Are in a Cup?

How many Grams are in a Cup?

Instructions

• Add beans, lemon juice and minced garlic to a food processor. Blend while slowly adding extra virgin olive oil. Blend until smooth and creamy. Add sea salt and pepper to taste. Transfer to a bowl, add an extra drizzle of evoo and pinch of crushed red pepper flakes 🙂

Nutrition

Calories: 50kcal | Carbohydrates: 0.3g | Protein: 0.04g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 0.4mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.05mg

• Author
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Cristina C. RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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