White Bean Dip with Basil, Pomegranate Seeds, and Pine Nuts Recipe

Introduction

This creamy white bean dip is a simple and delicious appetizer that’s perfect for any occasion. Made with cannellini beans, fresh herbs, and a hint of lemon, it’s a healthy and flavorful snack that pairs wonderfully with pita, chips, or fresh veggies.

Ingredients

• 15 ounce can cannellini beans (drained and rinsed)
• 1 clove garlic (peeled)
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil (or omit for oil free)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons fresh chopped basil
• 2-3 tablespoons ice cold water (or more as needed)
• More chopped fresh herbs (for garnish)
• Pomegranate seeds (for garnish)
• Pine nuts (for garnish)
• Olive oil drizzle (for garnish)

Instructions

1. Step 1: In a food processor, combine the drained and rinsed white beans, garlic, lemon juice, olive oil, salt, pepper, chopped fresh basil, and 2 tablespoons of ice cold water.
2. Step 2: Puree the mixture for about 4-5 minutes until smooth and creamy. If the dip is too thick or not creamy enough, add a few more tablespoons of cold water to achieve a fluffy, smooth texture.
3. Step 3: Taste the dip and adjust seasoning with additional salt, pepper, lemon juice, or herbs if desired.
4. Step 4: Transfer the dip to a serving bowl and garnish with your choice of toppings such as pomegranate seeds, pine nuts, extra chopped herbs, and a drizzle of olive oil. Serve with pita bread, pita chips, or vegetable sticks like cucumber and carrots.

Tips & Variations

• For a nutty flavor, toast the pine nuts before garnishing.
• Replace basil with fresh parsley or cilantro for a different herb profile.
• Omit olive oil for an oil-free version, adding extra water to maintain creaminess.
• Add a pinch of smoked paprika or cayenne for a subtle spicy kick.

Storage

Store the white bean dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. The dip can be served cold or at room temperature. Avoid freezing, as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can use dried cannellini beans, but remember to soak and cook them fully before using. Using cooked dried beans will enhance freshness but requires more preparation time.

What can I serve this dip with?

This dip pairs wonderfully with pita bread, pita chips, crackers, or fresh vegetable sticks such as cucumbers, carrots, and bell peppers. It also works well as a spread on sandwiches or wraps.

White Bean Dip with Basil, Pomegranate Seeds, and Pine Nuts Recipe

Print Recipe

★★★★★

4.9 from 137 reviews

This White Bean Dip is a creamy, flavorful, and healthy appetizer made with cannellini beans, fresh herbs, and a hint of garlic and lemon. Perfect as a spread or dip for pita bread, chips, and fresh vegetables, it offers a smooth texture and vibrant taste that can be customized with fresh toppings like pomegranate seeds and pine nuts, making it ideal for holiday gatherings or everyday snacking.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 1.5 cups (serves 6 as a dip) 1x
• Category: Appetizer
• Method: Blending
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 15 ounce can cannellini beans, drained and rinsed
• 1 clove garlic, peeled
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil (optional, omit for oil-free)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons fresh chopped basil
• 2–3 tablespoons ice cold water, plus more as needed

Garnishes

• Chopped fresh herbs (additional for garnish)
• Pomegranate seeds
• Pine nuts
• Olive oil drizzle

Instructions

1. Prepare Ingredients: Drain and rinse the cannellini beans thoroughly to remove any excess sodium or liquid from the can. Peel the garlic clove and chop the fresh basil. This ensures all ingredients are ready for processing.
2. Combine in Food Processor: Add the rinsed white beans, garlic, fresh lemon juice, olive oil, salt, black pepper, chopped basil, and 2 tablespoons of ice-cold water to the food processor bowl. This combination will create the base of the dip.
3. Puree Until Smooth: Process the ingredients for about 4-5 minutes until the mixture is completely smooth and creamy. If the dip seems too thick or not as creamy as desired, add more ice-cold water, one tablespoon at a time, to achieve a fluffy, smooth texture.
4. Adjust Seasonings: Taste the dip and adjust seasoning by adding additional salt, pepper, lemon juice, or fresh herbs as preferred, to balance the flavors perfectly.
5. Serve and Garnish: Transfer the dip to a serving bowl. Garnish generously with extra chopped fresh herbs, pomegranate seeds, pine nuts, and a drizzle of olive oil. Serve alongside pita bread, pita chips, or vegetable sticks such as cucumber and carrots for dipping.

Notes

• For an oil-free version, simply omit the olive oil; the dip will still be creamy and flavorful.
• Use ice-cold water to help achieve a fluffier and lighter texture in the dip.
• Feel free to customize the herbs depending on preference—parsley, cilantro, or dill can be great alternatives to basil.
• Pomegranate seeds add a festive touch and a refreshing pop of sweetness, especially during holiday seasons.
• This dip can be stored in an airtight container in the refrigerator for up to 3 days; stir well before serving.

Keywords: white bean dip, cannellini beans, healthy dip, Mediterranean dip, easy appetizer, creamy bean dip, vegan dip, basil dip