CHEF GRINGO · EVERYDAY FOOD
Lemon-Herb White Bean Dip
A smooth, tahini-free bean dip with lemon, olive oil and parsley. Serve with vegetables or whole-grain toast, or use as a sandwich spread.
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Recipe status: Complete written recipe concept; not kitchen-tested by Chef Gringo. Times and yields are estimates. No laboratory nutrition analysis or clinical benefit is claimed.
Make it
Yield: About 1½ cups · 6 servings of approximately ¼ cup
Timing: 10–15 minutes · no cooking when using canned beans
Ingredients
- 1 can (15 oz / 425 g) cannellini or other white beans, drained and rinsed (about 1½ cups)
- 2 tbsp olive oil
- 2 tbsp lemon juice, plus more to taste
- ½ tsp finely grated lemon zest
- 1 small garlic clove, minced, optional
- 2–4 tbsp cold water, as needed
- 2 tbsp chopped fresh parsley
- ¼ tsp fine salt, or less if beans are salted
- ⅛ tsp black pepper
- Vegetable sticks or whole-grain toast, for serving
Method
- Put drained beans, olive oil, lemon juice, zest, optional garlic, salt and pepper in a food processor. Add 2 tbsp water.
- Process until smooth, pausing to scrape the sides. Add more water a tablespoon at a time until creamy and spreadable. Taste and adjust lemon and seasoning.
- Pulse in the parsley briefly, or fold it in by hand. Transfer to a bowl and serve with vegetables or toast. Cover and refrigerate promptly if not serving immediately.
Chef’s notes
Use fully cooked canned beans, not soaked raw dried beans. Mashing by hand gives a pleasant rustic texture. The dip is tahini-free, but breads and purchased toppings may contain sesame. Begin with a smaller portion if beans are new to your routine.
Allergens: The base recipe has no intentionally added milk, egg, wheat, nuts or sesame. This is not an allergen-free guarantee. Bread may contain wheat or sesame; check all labels and cross-contact information.
Storage & serving
Keep covered at 40°F or below and use within 3–4 days. Portion into a clean serving dish rather than returning a used dipping bowl to the storage container.
Keep perishable food out for no more than 2 hours, or 1 hour above 90°F. Discard food left out longer. USDA handling guidance supports these storage rules, not recipe testing.