Super easy vegan bean dip without oil is ready in five minutes. Cannellini beans (or any white beans) are blended with fresh chives, garlic, lemon juice, chili that have been elevated with onion powder and salt. Gluten free and low fat too.
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Why You’ll Love This Recipe
- No cooking needed, simply blend and serve
- Any type of plain white bean can be used such as cannellini or butter bean
- Ready in 5 minutes
- Stores well in the fridge for up to 5 days
- Dietary friendly - vegan, dairy free, cream free, nut free, soy free, corn free, oil free, gluten free and low fat. Suitable for a WFPB no oil diet
Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Cannellini beans are the main ingredient of this healthy vegan dip. They take on flavors really well as they are mild in flavor themselves. You can use butter beans instead, they are similar.
If you are using dry cannellini beans (affiliate link), these will need to be cooked, drained and cooled prior to using.
If you are using canned cannellini beans, opt for the organic variety which should be rinsed and drained prior to using.
Long chilli are milder than other chillies, but do have a good kick to them. Use one whole one with seeds, which can be chopped into pieces prior to adding to the food processor. Either green or red can be used. The color of the dip will change depending on which variety you use.
Fresh chives - only a small handful is needed. Not only do the green specks throughout this vegan bean dip look great but they boost the onion flavoring. If you do not have access to fresh chives, use dried chives, start by adding 1 tablespoons and adjusting from there.
A garlic clove is added to the dip mixture. Fresh does taste better, however I have used garlic powder instead. If using garlic powder, start with half a teaspoon in place of the fresh garlic and add more if desired.
Onion powder or dehydrated onion pieces to enhance the chives flavoring.
Freshly squeezed lemon juice is added for creating a bolder dip flavoring.
Salt is added to suit your taste.
Pro ingredient tip - You can adjust the amount of chili, lemon, garlic, salt, onion powder and lemon juice to suit your liking.
How to Make Vegan Bean Dip
Step 1 - In a food processor add all the ingredients. Process until a creamy dip has been achieved. You will need to scrap the sides of the food processor bowl down a couple of times. Do a taste test and adjust lemon, salt, chili, garlic and or onion powder to suit your taste.
Step 2 - Serve cold topped with your favorite toppings with a side of sliced vegetables, crackers, bread or chips.
To make this vegan white bean dip look fancy, load it with your favorite toppings. I always take this opportunity to add more health beneficial foods, some suggestions include;
Freshly chopped herbs
Nuts such as pine nuts, crushed almonds, cashews etcetera
Flavored coconut shavings
Finely chopped chillies, onions or similar
Sprinkling of herbs such as sumac, zaatar or dukkah
Place the dip in an airtight container in the refrigerator for up to five days. The dip will firm up when stored in the fridge, give it a stir prior to serving.
If you love white beans, you might also love this butter bean salad.
Otherwise, another must-try dip is Lebanese hummus.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Easy Vegan Bean Dip Without Oil
- In a food processor, place all ingredients and blend until creamy. You will need to scrape down the sides a couple of times. Taste test and adjust to suit your liking.2 cups Cannellini beans, 1 whole Long chili, ½ teaspoon Onion powder, 1 clove Garlic, 1 small handful Chives, ⅛ cup Fresh lemon juice, 1 teaspoon Salt
- Place into a serving plate and garnish with your favorite toppings. See serving suggestions. Serve immediately or cold.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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