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Herby white bean dip recipe

Herby white bean dip recipe

8 ratings

A creamy dip made from cannellini beans that's perfect for dunking pitta breads and carrots. Your kids will love this aromatic snack that's packed with garlic and lemon. See method

  • Serves 4
  • 10 mins
  • 205 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 x 400g can cannellini beans, washed and drained
  • 1 garlic clove, crushed
  • 2 tbsp extra-virgin olive oil
  • ½ lemon, zested and juiced
  • small handful basil leaves, chopped
  • pitta bread, cut into strips
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    1g 7%
  • Sugars

    1g 2%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 22.3g Protein 7.5g Fibre 6g


  1. In a small food processor, whizz the beans, crushed garlic, olive oil, lemon zest and 1 tbsp lemon juice until smooth.
  2. Season to taste. Pulse the basil to combine.
  3. Serve with toasted pitta strips for dunking, if you like.

Tip: To make healthy "chips” to go with this dip, cut 2 wholemeal pitta breads horizontally into two thin pieces. Then cut into wedges. Brush with a little olive oil, place on a baking sheet and cook for 10-12 minutes in a preheated gas 5, 190°C, fan 170°C oven, until crisp.

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