This creamy cannellini dip comes together in under five minutes and can be made two ways: a classic plain version that lets the beans shine, or a smoky roasted pepper twist for extra colour and depth. Vegan, naturally gluten-free, and free from tahini, it’s the perfect sesame-free alternative to hummus for snacking, sharing, or spreading.
A Simple Dip, Two Delicious Ways
If you’re looking for a dip that’s creamy, fresh, and ready in under five minutes, this cannellini dip is about to become your new staple. Made with tinned cannellini beans blitzed with lemon, garlic, and a drizzle of olive oil, it’s a brilliant white bean dip for everything from a quick weeknight snack to a crowd-pleasing party spread.
I like to think of it as the Italian alternative to Middle-Eastern hummus, without the tahini, which is perfect if you have a allergy or intolerance to sesame seeds or are looking for a low-fat alternative to hummus.
I have got two versions for you: a clean, classic plain cannellini bean dip that lets the beans shine, and (my personal favourite) a smoky roasted pepper version that adds a little depth and colour to the table. Both are vegan, naturally gluten-free, and endlessly versatile.
Why You’ll Love This Recipe
- Quick: ready in 5 minutes
- Healthy and low fat: high in protein and low in fat
- Versatile: serve it as a dip or as a sandwich spread
- Allergy-proof: no tahini/ sesame
- Vegan/plant-based: perfect for any diet
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Ingredients You’ll Need
This cannellini dip requires just a few ingredients:
- canned cannellini beans
- extra-virgin olive oil
- fresh lemon juice + zest
- garlic clove
- salt & pepper
- water
- roasted pepper (if you are making that version)
TOPPINGS (optional)
- fresh basil leaves
- extra-virgin olive oil
How to Make Cannellini Dip — Step by Step
It is best to use a food processor or blender to make this dip. You can adjust the consistency to your own liking by adjusting the amount of water and/or blending time,
Just 1 Step Recipe
Place all the ingredients in the bowl of a food processor or blender. Pulse and blend until you have your desired consistency adding more water as necessary.
If you are making the roasted pepper version, the consistency will be looser so you might not need to add water.
Season to taste with salt and pepper and serve with the toppings of your choice.
Tips for the best white bean dip
- Extra-virgin olive: use best quality you can find for best flavour
- Fresh lemon juice: avoid bottled or concentrated lemon juice for a brighter/ fresher taste
- Blend in short bursts so you can adjust the consistency
- If you are making the roasted pepper dip, don’t add water straightaway as the pepper will give a looser consistency.
Variations
This cannellini bean dip is very versatile. You can vary its flavour in many different ways:
Plain Cannellini Dip
- Garlicky roast: swap raw garlic for roasted garlic for a mellower, sweeter depth.
- Spiced: a pinch of smoked paprika or ground cumin whisked in gives it a warmer, smokier edge.
- Truffle: a few drops of truffle oil in place of some of the olive oil turns this into an elegant starter dip.
Roasted Pepper Cannellini Dip
- Walnut and pepper (muhammara-inspired): add a small handful of toasted walnuts for a nuttier, more textured dip.
- Spicy: blend in half a fresh red chilli or a pinch of chilli flakes for gentle heat.
- Sun-dried tomato: swap the roasted pepper for sun-dried tomatoes for a deeper, tangier flavour.
- Harissa: a teaspoon of harissa paste turns this into a North African-leaning dip with real warmth.
Serving suggestions
- Classic crudités and bread board: pair both dips with warm pitta, toasted sourdough, breadsticks, and a colourful spread of carrot, cucumber, celery and radish batons.
- Mezze-style spread: serve alongside hummus, olives, marinated feta and dolmades for a Mediterranean sharing platter or with grilled vegetables for an antipasto platter.
- Jacket potato topper: a spoonful in place of butter or soured cream turns a baked potato into a quick, protein-rich meal.
- Sandwich or wrap spread: use instead of mayonnaise in a veggie sandwich or wrap for extra creaminess and fibre.
- Grain bowl base: spread a layer in the bottom of a Buddha bowl under roasted vegetables and grains.
- Dolloped on soup: a spoonful of the plain dip swirled into a tomato or vegetable soup adds richness.
- Barbecue side: the roasted pepper version pairs particularly well with grilled halloumi, courgettes and aubergine straight off the barbecue.
- Canapé base: pipe or spoon small amounts onto crostini or blinis, topped with a basil leaf or pepper strip, for a simple canapé.
How to store cannellini bean dip
These cannellini bean dips can be stored for up to 3 days in the fridge in an airtight container. Just give them a little swirl before serving.
Frequently asked questions
Cannellini bean dip has a much softer and more delicate flavour than traditional hummus. Because it’s made with white beans rather than chickpeas, and typically without tahini, the taste is milder and the texture silkier and looser, letting other flavours (lemon, garlic, or in this case roasted pepper) come through more clearly.
Yes. If you don’t have cannellini beans, butter beans, haricot beans or great northern beans will all work well. The flavour and consistency will vary slightly, but the method stays the same for both the plain and roasted pepper versions.
You can use either. With a food processor, you may need to stop and scrape down the sides a little more often, and add a touch of extra olive oil or water to help it blend smoothly.
If it’s too thick, loosen it with a teaspoon of water or extra olive oil at a time until you reach the right consistency. If it’s too thin, simply blend in a few more beans to thicken it back up.
Yes, always drain and rinse canned beans thoroughly. This removes the starchy canning liquid, which can otherwise make the dip watery or give it a slight taste from the tin.
Yes, in fact the flavours deepen and mellow if the dip is made a few hours ahead, or even the day before, and left to chill in the fridge.
Cannellini beans are a great source of plant-based protein and fibre, making this a nutritious, satisfying dip. Using good-quality extra virgin olive oil adds heart-healthy fats too, so it fits nicely into a flexitarian way of eating.
I hope you enjoy this cannellini dip recipe as much as I do. If you do make it, don’t forget to tag me on Instagram! Make sure to save this recipe for later and share it with friends and family looking for fresh, healthy meal ideas!
Cannellini Dip Two Ways: Plain & Roasted Pepper
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 400 g can cannellini beans rinsed and drained
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp fresh lemon juice
- ¼ to ½ tsp lemon zest
- 1 garlic clove grated
- salt & pepper to taste
- water
- 50 g roasted pepper
TOPPINGS (optional)
- fresh basil leaves
- extra-virgin olive oil
Instructions
- Place the cannellini beans, olive oil, lemon juice, lemon zest and garlic in the bowl of a food processor. (Add roasted peppers to the bowl if you are making the roasted pepper dip).400 g can cannellini beans, 1 Tbsp extra-virgin olive oil, 1 Tbsp fresh lemon juice, ¼ to ½ tsp lemon zest, 1 garlic clove, 50 g roasted pepper
- Pulse and whizz until smooth.
IF YOU ARE MAKING THE PLAIN DIP
- Add a little water if needed and season to taste with salt and pepper.water, salt & pepper
- Serve with chopped basil leaves and olive oil on top.fresh basil leaves, extra-virgin olive oil
IF YOU ARE MAKING THE ROASTED PEPPER DIP
- Season to taste with salt and pepper. Serve with olive oil on top.
Nutritional Information
Find this recipe online:
Cannellini Dip Two Ways: Plain & Roasted Pepper
https://theflexitarian.co.uk/recipe-items/cannellini-dip-two-ways-plain-roasted-pepper/
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