White Bean Dip with Pomegranate Seeds and Pine Nuts Recipe
This creamy and flavorful White Bean Dip is made with cannellini beans, fresh garlic, lemon juice, olive oil, and fresh herbs. It’s a nutritious and versatile appetizer that’s perfect for holidays or everyday snacking, served with pita chips, bread, or fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 1/2 cups 1x
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
White Bean Dip
- 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)
Garnish
- More chopped fresh herbs
- Pomegranate seeds
- Pine nuts
- Olive oil drizzle
Instructions
- Prepare ingredients: Drain and rinse the cannellini beans thoroughly. Peel the garlic clove and chop fresh basil and other herbs for garnish.
- Combine in food processor: Add the drained white beans, garlic, lemon juice, olive oil, salt, pepper, chopped basil, and 2 tablespoons of ice cold water to a food processor.
- Puree until smooth: Blend the mixture for about 4-5 minutes until it becomes smooth and creamy. If the dip appears too thick or not creamy enough, add additional ice cold water, a tablespoon at a time, to achieve the desired consistency.
- Adjust seasoning: Taste the dip and add more salt, pepper, lemon juice, or herbs according to your preference to enhance the flavor.
- Serve and garnish: Transfer the dip into a bowl. Garnish with extra chopped fresh herbs, pomegranate seeds, pine nuts, and a drizzle of olive oil for added flavor and visual appeal. Serve with pita bread, pita chips, or fresh vegetable sticks such as cucumber and carrots.
Notes
- For an oil-free version, omit the olive oil and add a bit more lemon juice or water to balance the texture.
- This dip can be made ahead and refrigerated for up to 3 days.
- Adjust the garlic quantity to your taste if you prefer a milder or stronger garlic flavor.
- Use fresh herbs like basil, parsley, or cilantro for different flavor profiles.
- Pomegranate seeds add a festive touch and a burst of sweetness but can be omitted if unavailable.
Keywords: white bean dip, cannellini bean dip, vegetarian dip, healthy appetizer, Mediterranean dip, easy party dip, creamy bean dip
