Make your own allergy-friendly lemon white bean dip at home in under 10 minutes. This delicious dip is dairy free, vegan and gluten free. Made with cannellini beans, tangy lemon zest and juice, garlic and plenty of fresh herbs, this refreshing dip is perfect for sharing.
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Jump to RecipeCommon allergens in white bean dip
Cannellini beans, butter beans and other white beans are a popular base for dips. They are full of nutrients and when cooked they blend well to give a creamy and delicious texture.
Many vegan white bin dip recipes also include tahini, which is sesame seed paste, and a major allergen. Other non-vegan recipes include milk, cream or even cheese, such as parmesan, to give extra flavour. I have also seen white bean dips with cashew nuts. If buying store bought white bean dip, you’ll need to check the ingredients and any allergen labels very carefully.
The great thing about making your own dip is that you can be sure that it is free form your own allergens and also cross contact with other allergens during manufacturing.
What about legume allergies?
Peanut allergy is the most common and widely known legume allergy. Some people with peanut allergies are also allergic to other types of legumes. Other problematic legumes include soy and lupin, which are both included in the top 10 allergens in Australia. Just because you are allergic to one type of legume doesn’t mean that you will be allergic to all legumes.
White beans – such as cannellini beans or butter beans – are also a legume. They are closely related to red kidney beans and navy beans. Fortunately allergies to these types of beans are uncommon. However, if you have a known allergy to any beans you should avoid this recipe until you’ve discussed with your allergist whether white beans are safe for you. For a similar taste without the beans, you might like our Skordalia garlic and potato dip.
Lemon white bean dip ingredients
To make this allergy-friendly and dairy free lemon white bean dip, you’ll need:
- 1 420g can (1 1/2 cups) of cooked cannellini (or butter) beans
- 2 Tablespoons extra virgin olive oil
- 1/2 teaspoon fresh lemon zest
- 3 Tablespoons fresh lemon juice
- 1 clove garlic, finely grated
- 1 Tablespoon fresh dill, chopped
- 1 Tablespoon parsley, chopped
- 1/4 teaspoon sea salt
- Freshly ground black pepper to taste
- 1-2 Tablespoons water as required for consistency
- Extra dill to garnish
Method
The easiest way to make this recipe is to use canned cannellini or butter beans, which are already cooked and ready to use. Simply drain the liquid and rinse the beans with water first.
Place white beans in a food processor bowl. I like to use my Breville Kitchen Wizz which has a small bowl insert and mini blade that’s just perfect for this quantity of ingredients.
Add olive oil, garlic, lemon zest and lemon juice, salt and pepper directly to the food processor bowl with the beans and process until smooth. If the mixture feels too thick, add 1 to 2 Tablespoons of warm water and blend again.
Once the bean mixture is the right consistency, add the chopped dill and parsley and use the pulse function on your mixer to combine.
Scoop the dip into your choice of serving bowl and garnish with extra dill to serve.
Recipe makes approximately 1 1/2 cups (serves 6).
Dip will keep stored in an airtight container in the fridge for up to 3 days.
Adjusting the flavours
For a more subtle garlic flavour, use roasted garlic instead of fresh.
If you prefer less lemon, you can replace one of the Tablespoons of lemon juice with water.
How to serve white bean dip
This herb and lemon white bean dip is the perfect dip to share with friends and family as part of a dips platter. Serve it with crunchy gluten free crackers or fresh vegetable crudites.
For those who aren’t vegan or vegetarian and don’t have a seafood allergy, white bean dip also goes very well with chicken, lamb or seafood. I like to serve this dip as a puree with pan fried salmon for the pescatarian in our house. You could also serve it with plant based proteins. It’s also lovely spread on some thickly sliced toast or even in a roll or sandwich.
More allergy-friendly recipes
If you are making an allergy-friendly dips platter to share with friends or family, we have lots of dip recipes you can include. Try our sesame free hummus without tahini, dairy free French onion dip or dairy free Tzatziki or Guacamole. Find these and a host of other dips in our allergy friendly dip recipe collection.
You’ll also find lots more dairy free and allergy-friendly recipes on our recipe page.
Easy Lemon White Bean Dip with Herbs (Allergy-friendly, Vegan)
Equipment
- 1 chopping board
- 1 Sharp knife
- 1 citrus zester
- 1 Citrus juicer
- 1 food processor
- measuring spoons
Ingredients
- 420g can (1 1/2 cups) of cooked cannellini (or butter) beans
- 2 Tablespoons extra virgin olive oil
- 1/2 teaspoon fresh lemon zest
- 3 Tablespoons fresh lemon juice
- 1 glove garlic, finely grated
- 1 Tablespoon fresh dill, chopped
- 1 Tablespoon fresh parsley, chopped
- 1/4 teaspoon 1/4 sea salt
- Freshly ground black pepper to taste
- 1-2 Tablespoons water as required for consistency
- Extra dill to garnish
Instructions
- Drain and rinse white beans and place in a food processor bowl.
- Add olive oil, garlic, lemon zest and lemon juice, salt and pepper directly to the food processor bowl with the beans and process until smooth.
- If the mixture feels too thick, add 1 to 2 Tablespoons of warm water and blend again until smooth.
- Once the bean mixture is the desired consistency, add the chopped dill and parsley and use the pulse function on the mixer to combine.
- Scoop the dip into your choice of serving bowl and garnish with extra dill before serving.
