Lemony White Bean Dip with Herbs

by Gena on April 18, 2013

Lemony white bean dip with herbs

Hello, friends! So happy you got a kick out of the nail polish post. I hadn’t written a “lifestyle” post in a while, but it was a good reminder to occasionally turn my attention to vegan beauty, apparel, footwear, and the like.

Switching gears, I’m here today with my latest creation for Food52. It’s a seasonal lemony white bean dip with herbs, and I think it’s the perfect vehicle for featuring the flavors of spring.


You can use cannellini, Great Northern, or navy beans to make this recipe. As usual, I suggest cooking beans from scratch to save money and render the beans more digestible, but you certainly can use canned beans if that’s easier for you. Feel free to vary the herbs you use based on what’s available to you at your local market. And finish the dip with a nice drizzle of fruity olive oil.

The recipe is up here. I hope you’ll enjoy it, and I’ll be back soon!

hummus 3

All photos (c) James Ransom for Food52.



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{ 15 comments… read them below or add one }

Christa @ Edible Balance April 18, 2013 at 2:50 pm

Love the sounds of lemon and herb, perfect for spring!


Caralyn @ glutenfreehappytummy April 18, 2013 at 6:19 pm

oooh that looks so delicious! i love a good bean dip! and i had no idea about vegan nail polish! thanks for the heads up!


Rachael April 18, 2013 at 8:17 pm

You had me at rosemary. Looks amazing!


Katrin - therawfoodsisters.com April 19, 2013 at 2:17 am

Love lemon and herbs together!! mmhmmmmm


Karen April 19, 2013 at 6:47 am

Wow…how coincidental – I literally just made a batch of very similar lemony white bean dip, the only difference being a full cup of fresh basil vs. your recommended variety of herbs (plus I add a few tbs. of nooch to make it sort of ‘cheesy.”) I was craving this super simple favorite from last summer’s rotation yesterday even though our weather is less than balmy today…

Happy weekend, Gena :)


jodye @ chocolate and chou fleur April 19, 2013 at 11:36 am

I love white bean dips, probably more than chickpea based spreads, because they’re so much creamier! Lemon is always a wonderful complement. I’ll have to make this just as soon as I finish up my current batch of bean dip.


Chad April 19, 2013 at 11:55 am

This looks super delicious. I can’t wait to try it. My roommates and I are always looking for new healthy dips.


dixya@food, pleasure, and health April 19, 2013 at 2:31 pm

yum- i need to cook my own beans more often


the delicate place April 19, 2013 at 2:52 pm

basically anything with herbes, evoo or lemon gets a seal of approval from my taste buds! i kept looking for the tahini but then wisely noted your title ha. hope you have a great weekend!


Lisa @ The Raw Serenity April 20, 2013 at 1:59 am

Looks and sounds awesome!
I am always a fan of your dips, but I think it will be hard to beat your sweet pea hummus dip. I have passed that onto countless of people


Tanya @ Playful and Hungry April 20, 2013 at 8:25 am

This looks great!


Sarah April 20, 2013 at 11:48 am

Made this today and it was delicious! For the benefit of other UK based readers, navy beans are haricot beans here!


Katie April 20, 2013 at 4:54 pm

This looks and sounds really yummy. Like you say, it makes a pleasant change from hummus. Think I would also add a dash of cayenne to add a little zing.


Tim April 20, 2013 at 5:34 pm

Mmmm rosemary and lemon. Great combo. Look forward to trying this.


meg April 21, 2013 at 5:08 pm

Yum! Reminds me of a white bean spread I used to make all the time and forgot about until now. I will try this dip for sure! Love!


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