Dessert

White Bean Dip with Pomegranate Seeds and Pine Nuts Recipe

BySana Jeannette January 9, 2026January 9, 2026

Introduction

This white bean dip is a smooth and creamy spread perfect for snacking or entertaining. Made with simple ingredients like cannellini beans, fresh lemon juice, and basil, it’s both flavorful and satisfying. Garnish it with vibrant toppings for an elegant touch.

A white bowl filled with creamy, pale beige hummus spread smoothly in two thick, round layers with soft swirls on top. The hummus is drizzled with golden olive oil and sprinkled with coarse black pepper. Fresh green basil leaves are scattered over the hummus, adding a bright pop of color. A single golden-brown pita chip is placed leaning into the hummus on the left side. Surrounding the bowl are vibrant orange mini bell peppers, bright red cherry tomatoes, and sliced green cucumber, all sitting on a wooden board. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 ounce can cannellini beans (drained and rinsed)
1 clove garlic (peeled)

2 tablespoons fresh lemon juice
2 tablespoons olive oil (or omit for oil free)

1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

2 tablespoons fresh chopped basil
2-3 tablespoons ice cold water (or more as needed)
More chopped fresh herbs (for garnish)

Pomegranate seeds (optional garnish)
Pine nuts (optional garnish)
Olive oil drizzle (optional garnish)

Instructions

Step 1: To a food processor, add the drained and rinsed cannellini beans, garlic, lemon juice, olive oil, salt, pepper, chopped fresh basil, and 2 tablespoons of ice cold water.
Step 2: Puree the mixture for about 4-5 minutes until smooth and creamy. If it’s too thick or not creamy enough, add a few more tablespoons of cold water to fluff it up.
Step 3: Taste and adjust seasoning by adding more salt, pepper, lemon juice, or herbs if desired.

Step 4: Transfer the dip to a serving bowl and garnish with extra chopped herbs, pomegranate seeds, pine nuts, and a drizzle of olive oil if you like. Serve with pita bread, pita chips, or fresh veggie sticks such as cucumber and carrots.

Tips & Variations

For a nuttier flavor, toast the pine nuts before adding them as a garnish.
Try swapping basil for fresh parsley or cilantro for a different herbaceous note.

Omit the olive oil to make an oil-free version, adding a little extra lemon juice or water to maintain creaminess.
If you like a bit of heat, add a pinch of red pepper flakes to the blender.
Use fresh garlic for a stronger flavor or roasted garlic for a milder, sweeter taste.

Storage

Store leftover white bean dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. The dip can be served cold or at room temperature. Avoid freezing as it may change the texture.

How to Serve

A white shallow bowl holds creamy hummus with a smooth, thick, and slightly textured pale beige layer spread evenly inside, topped with a light drizzle of golden olive oil and small green basil leaves scattered on top, along with a few specks of black pepper. A single golden-brown pita chip is partially dipped into the hummus on the left side. The bowl sits on a wooden tray, surrounded in the background by bright yellow and orange mini bell peppers and small red cherry tomatoes, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans?

Yes, great northern beans or chickpeas can be used as substitutes, but cannellini beans offer the creamiest texture.

How can I make this dip ahead of time?

You can prepare the dip up to 24 hours in advance and refrigerate it. Bring it to room temperature and give it a quick stir before serving to refresh the texture and flavors.