• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
×

Home » Sides

Easy Vegan Bean Dip Without Oil

Published: Nov 29, 2022· By: Janelle Hama

Jump to Recipe

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.

a white plate with white dip with green specks topped with red spices
Freshly made easy vegan bean dip without oil

This website receives a commission/fee for each purchase bought through the affiliate links on this website

Jump to:
  • 😋Why You’ll Love This Recipe
  • 🫘Ingredients You’ll Need
  • 🫘 How to Make Vegan Bean Dip
  • 🌿Serving Suggestions
  • ❓FAQ
  • 💡Related Recipes
  • 📖 Recipe
  • 💬 Community

😋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

white beans, onion powder, garlic, green chili, salt, lemon and chives laid out on a white bench

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.

a piece of cucumber that has been dipped into a whiteish dip
made with green chili

🫘 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.

beans, red chili, chives and garlic in a food processor bowl
pinkish dip in a food processor bowl

🌿Serving Suggestions

Enjoy this vegan white bean dip with sliced vegetables, chips/crisps, bread or crackers such as these homemade chickpea crackers. 

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

Seeds such as nigella seeds (affiliate link) (pictured above), sesame seeds, pepitas or roasted pumpkin seeds

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

a pink dip topped with red garnish in a white plate
made with red chili

❓FAQ

How to store vegan bean dip?

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.

💡Related Recipes

If you love white beans, you might also love this butter bean salad.

  • Cashew Ranch Dressing
  • Vegan BBQ Ranch Dressing With Cashews
  • Shatta Middle Eastern Hot Sauce
  • Baba Ghanouj (Authentic Lebanese Baba Ganoush Recipe, باباغنوج)

Did you enjoy making this vegan recipe? I would love to hear from you, leave me a comment below and give me a ⭐⭐⭐⭐⭐ rating. This will help me sustain Plant Based Folk. 

Alternatively, did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories.

📖 Recipe

a white plate with white dip with green specks topped with red spices

Easy Vegan Bean Dip Without Oil

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.
Print Pin Rate Save Recipe Saved Recipe
Course: Appetizer, side
Cuisine: American, Australian
Diet: Gluten Free, Low Fat, Vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 cups
Author: Janelle Hama

Ingredients

  • 2 cups Cannellini beans or butter beans. Drained.
  • 1 whole Long chili red or green, roughly chopped
  • ½ teaspoon Onion powder or to taste
  • 1 clove Garlic
  • 1 small handful Chives or sub with 1-2 tablespoons of dry chives
  • ⅛ cup Fresh lemon juice
  • 1 teaspoon Salt or to taste
Prevent your screen from going dark

Instructions

  • 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.

Video

Notes

Adjust the salt, lemon, chili, onion powder to suit your taste.
Store in an airtight container in the fridge for up to five days.
Enjoy topped with fresh herbs, seeds, nuts or your favourite spices with some bread, crackers (try these chickpea crackers) or sliced vegetables.

Equipment

1 food processor

Nutrition

Calories: 137kcal | Carbohydrates: 29g | Protein: 10g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 1548mg | Potassium: 34mg | Fiber: 9g | Sugar: 0.5g | Vitamin A: 93IU | Vitamin C: 8mg | Calcium: 116mg | Iron: 4mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk
« Healthy Chocolate Bliss Balls Without Dates
Raw Chocolate Date Balls (Healthy Vegan Truffles) »

Reader Interactions

Comments

  1. Sonia

    December 30, 2022 at 2:28 am

    5 stars
    I made this for our get-together last weekend, and it was a hit. Everybody loved it. Delicious and easy to make.

    Reply
  2. Traci

    December 23, 2022 at 7:39 am

    5 stars
    Made this, grabbed some crackers and had a lovely meal thank you!

    Reply
  3. Shelby

    December 22, 2022 at 11:53 pm

    5 stars
    I love the chives in this bean dip! It makes such a tasty flavor as the base of a wrap or sandwich!

    Reply
  4. Erin

    December 22, 2022 at 8:58 pm

    5 stars
    I made this for a party last night, and everyone loved it! A lot of people asked for the recipe. Thanks so much!

    Reply
  5. MacKenzie

    December 22, 2022 at 3:29 pm

    5 stars
    Love this white bean dip. Went perfectly with my charcuterie board.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

A female brunette dressed in black and an apron juggling lemons

Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.

Let's cook together!

More about me →

Recipes Not to Miss

  • How To Make Zaatar (Lebanese)
  • Fattoush Salad (My Family's Recipe - الفتوش)
  • How To Cook Lupini Beans (Lebanese Termos)
  • Pearl Couscous - Lebanese Mograbieh
a yellow cup of coffee with text reading buy me a coffee

From The Blog

  • Medical Medium Advanced 3:6:9 Liver Rescue Cleanse - Review
  • 12 Vegan Egg Wash Substitutes
  • How to Wash Fruit & Vegetables.
  • How to Core Zucchini
  • Flodesk vs Mailchimp (For Food Bloggers)
  • 43 Vegan Roast Recipes (Lunch & Dinner Ideas)

PBF COOKBOOK MOCKUP

As Featured On

various logos where Plant Based Folk has been featured

Footer

^ back to top

About

Accessibility Policy
Blog
Contact
Cookies Policy
Disclosure
Privacy Policy
Privacy Policy (GDPR)
Storefront
Terms of Use

Newsletter

Sign Up! for emails and updates

Contact

Work with me
Advertise

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Plant Based Folk