White Bean Dip

READY IN: 10mins
Recipe by Ms B.

This recipe was printed in the New York Times several years ago. I often use it for my own lunch with some fresh veggies. Flavors are best a room temp, but dip must be stored (long-term) in the fridge. Prep time does not include additional time for flavors to blend.

Top Review by Strawberry_sunshine

Made this because I don't like the chickpeas available at the nearest grocery store and we needed some hummus for lunches throughout the week. This was quick and simple. Next time I'll up the seasonings a bit and add a little dash of salt. I did add a bit of cumin but tried to stay on the safe side as I usually tend to overdo it. Next time I will also add roasted garlic, just for the added flavour. The texture is absolutely gorgeous though!

Ingredients Nutrition


  1. Put beans, garlic and some salt in container of a food processor.
  2. Turn machine on, and add 2 tablespoons olive oil in a steady stream through feed tube; process until mixture is smooth.
  3. Taste and adjust seasonings with salt and pepper.
  4. Cover and refrigerate (up to 2 days), until about an hour prior to serving.
  5. Just before serving, stir in herbs, drizzle with remaining olive oil, and garnish with herb sprig.
  6. Serve with chips, pita crisps or raw veggies.

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