This White Cannellini Bean Dip With Garlic is similar to hummus...but 100x BETTER! It is by far, the best cold bean dip recipe I have tried. Super creamy, full of garlicky flavor and so healthy, you will become addicted!
This easy bean dip is made with white cannellini beans and without tahini! I have to say that I do not LOVE tahini. Don't unfriend me. It is just a very strong sesame flavor that I don't have a taste for.
When people try this white bean dip, they are pleasantly surprised. They THINK it's the best hummus they've ever tried are surprised when I tell them it is not hummus. "White beans?", they ask, "YEP!", I reply proudly. I love that the main ingredient comes from the pantry and not the fridge. That means I can the tools to throw out a quick and easy dip if I ever need to for those...ahem...unexpected guests.
I always make this cannellini dip with garlic. And lots of it. Because, why not?! It adds SO much flavor and is good for you so for those two reasons, I am all in.
I do not add RAW garlic to this dip although you definitely can if you want. You will just need to include LESS garlic since cooking it mellows out the flavors a ton.
The best way to infuse a ton of flavor into your bean dip is to simmer the ingredients in some oil first. This will draw out more flavor quickly.
In this recipe, I add garlic and red pepper flakes to some olive oil and simmer it in a small sauce pot on low for about 10 minutes.
This does two things. It helps to pull the flavor out of your garlic and red pepper flakes while mellowing out both ingredients. So your bean dip wont hit you in the face with garlic or lots of heat. Instead, you'll taste it but the beans will still be the star of the show...or in this case...your dip.
Here are some other appetizer dips you may like!
White Cannellini Bean Dip With Garlic
- 3 Tbsp. Extra Virgin Olive Oil
- 6-8 Cloves Garlic ((6 large or 8 small))
- ½ Tsp. Crushed Red Pepper Flakes
- 2 15 oz. Can Cannellini White Beans (+ 2 Tbsp. reserved bean liquid)
- 1 Tsp. Salt
- 1 Tbsp. Freshly Squeezed Lemon Juice
- ½ Tbsp. Chopped Fresh parsley
- Roughly chop your garlic cloves and add them, your red pepper flakes with the olive oil in a small saucepan. Simmer for at least 10-15 minutes on the LOWEST heat setting your stove has. You should see very small bubbles underneath barely simmering. Do NOT burn your garlic, this will ruin the flavor! Once you start to see the garlic browning, take it off the heat.
- Drain the liquid from you beans (reserving 2 tbsp). Add the drained beans, entire pot of garlic oil, lemon juice, reserved bean liquid and salt to a food processor and puree until smooth. (about 30 seconds) If consistency is too thick for your liking, you can add more bean liquid, olive oil or just some water to thin it out.
- Remove blade and stir in parsley with a spoon. You want to keep the parsley leaves nice and large. Serve with grilled pita triangles, crusty bread, wheat thins or veggies!