This post features my easy Mediterranean White Bean Dip recipe, which is naturally gluten-free and good for you. The creamy and delicious dip makes an excellent holiday entertaining appetizer or lazy Sunday afternoon snack. This post is sponsored by Crunchmaster Crackers and contains affiliate links. Please see my disclosures.
If you’re looking for a creamy white dip with hints of Mediterranean flavors, look no further than this recipe. My delightful white bean dip makes a nutritious snack for those with celiac disease, non-celiac gluten sensitivity, gluten intolerance, and anyone who can’t eat gluten, a protein found in wheat, rye, and barley.
Pair this creamy dip with gluten-free multi-seed crackers from Crunchmaster, and you have a winning flavor combination that takes the proverbial [gluten-free] cake.
This heavenly dip, reminiscent of white bean hummus, is made with smooth and velvety white beans. It’s infused with aromatic garlic, freshly squeezed lemon juice, and a drizzle of olive oil. It’s packed with protein, fiber, and essential nutrients to satisfy and nourish you.
What You’ll Need
You’ll need a few simple ingredients to make this delicious dip:
White Beans: This recipe calls for a 15.5-ounce can of white beans, drained and rinsed. You can use cannellini beans, Great Northern beans, or navy beans interchangeably for this recipe, although each bean differs in size and offers a slightly different taste and texture.
For example, navy beans are the smallest of the white beans and have a mild taste. Great Northern beans (pictured) are medium-sized and slightly firmer than navy beans. Cannellini beans are the largest and offer a creamier texture with a slightly nutty flavor.
White beans are an excellent source of plant-based protein and fiber and contain essential minerals such as iron, magnesium, and potassium. They offer a steady source of fuel for your body and are a safe and nutritious snack option for people following a gluten-free diet.
Tahini: Tahini is a smooth, silky paste made from ground sesame seeds. It has a nutty, earthy flavor and is often found in Mediterranean dishes. It adds a creamy and luscious texture to any dip and is most commonly used in hummus. Two tablespoons of tahini will ensure your white bean dip has the perfect taste and texture.
Garlic: You’ll need one medium-sized raw garlic glove for this recipe. Garlic will enhance the dip’s flavor and contribute to its Mediterranean vibes.
Lemon Juice: Use the freshly squeezed juice of 1/2 of a lemon for this recipe. Lemon will balance the acid in the recipe and help preserve the color of the white beans. You could also add lemon zest to enhance the dip’s citrus notes.
Water: Water will help ensure a smooth and creamy white bean dip in the end. You’ll need three tablespoons of it.
Olive Oil: One tablespoon of olive oil will amplify the creaminess of the dip, enhance the dip’s flavor, and boost its nutritional value since olive oil is rich in heart-healthy monounsaturated fats.
Salt and Pepper: Add about 1/2 teaspoon of salt and some fresh ground cracked pepper to the mix. You can always add more salt at the end to taste.
Toppings (Optional): You’ll also add a pinch of chopped parsley, dried red pepper flakes, and a drizzle of olive oil to the top of your dip just before serving.
Crackers: Don’t forget the Crunchmaster Crackers at the grocery store! These crunchy crackers perfectly complement the smooth and creamy dip to create a delicious and nutritious snack loved by all.
I bought this big box of Crunchmaster at Costco the other day. I like to keep plenty of crackers on hand so I can entertain on a whim, especially during the holidays.
How to Make White Bean Dip
Start by adding the drained and rinsed white beans to your food processor. Then add the tahini, garlic clove, lemon juice, water, olive oil, salt, and pepper.
Blend it until it has a smooth texture, scraping down the sides until everything is well incorporated. The longer you blend it, the more velvety smooth it will get. I blend it for about 45 seconds, scrape down the sides, then blend for another 45 seconds and continue until everything looks smooth and creamy.
If the mixture is dry, add a little more water and blend until it’s creamy and has the desired consistency.
Add the mixture to a serving bowl, drizzle with olive oil, and top with chopped parsley and red pepper flakes. Serve with crackers and fresh vegetables.
Store leftover dip in an airtight container in your fridge for up to four days.
Not only is this white bean dip wholesome and flavorful, but it’s also incredibly versatile. It tastes great on toast or as a sandwich spread. You could also serve it with my gluten-free naan (or pita bread) and with gluten-free falafel, similar to how you would serve a classic hummus recipe. Regardless of how you serve it, it makes a wholesome and delicious snack.
For more delicious dips and appetizers, check out my list of 18+ Gluten-Free Christmas Party Appetizers.
If you prefer classic hummus, try my lemon-dill hummus, spicy hummus, or sweet beet hummus. You might also like my crispy Brussels sprouts and creamy hummus appetizer.
Mediterranean White Bean Dip
- 1 Food processor
- 15.5 ounces white beans drained and rinsed (see notes for white bean options)
- 2 tbsp tahini
- 1 garlic clove
- 3 tbsp water
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp kosher salt adjust to taste
- fresh ground pepper
- olive oil drizzle
- 1 pinch finely chopped parsley (optional)
- 1 pinch red pepper flakes (optional)
- Add the white beans, tahini, garlic, water, lemon juice, olive oil, salt, and pepper to a food processor and process until smooth. Scrape down the sides as needed. If the mixture is dry, add a little more water and blend until it reaches the desired consistency.
- Add the mixture to a serving bowl, drizzle with olive oil, and top with a pinch of fresh parsley and red pepper flakes. Serve with crackers and crudities.