Lemon, Mint & White Bean Dip
This Lemon, Mint & White Bean Dip is bright, creamy, and refreshingly light, made with white beans, fresh lemon juice and zest, olive oil, and cooling mint. It’s a quick, healthy, dairy-free dip that works beautifully as a snack, spread, or part of a mezze board.
Ingredients
- 1 15-ounce can white beans (cannellini or navy), rinsed and well drained
- 1 small garlic clove
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons olive oil plus more for drizzling
- 2 –3 tablespoons water or reserved bean liquid as needed
- 2 tablespoons fresh mint finely chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- Optional Add-Ins
- Crushed red pepper flakes or Aleppo pepper
- Cumin or ground coriander
- Extra herbs for garnish
Instructions
- Rinse and drain the white beans thoroughly.
- Add beans, garlic, lemon juice, lemon zest, olive oil, salt, and black pepper to a food processor.
- Blend until mostly smooth.
- Add water or reserved bean liquid, 1 tablespoon at a time, until the dip is creamy and spreadable.
- Pulse in the chopped mint just until incorporated—do not over-blend.
- Taste and adjust seasoning as needed.
- Transfer to a bowl, drizzle with olive oil, and garnish with extra mint if desired.
- Let rest for 10–15 minutes before serving for best flavor.
Notes
- Blend mint briefly to avoid bitterness.
- Lemon zest adds aroma without extra acidity—don’t skip it.
- The dip should be light and creamy, not stiff or paste-like.
- Flavors improve after resting or chilling briefly.