This 15-minute White Bean Lemon-Dill Dip is smooth and flavorful with vegetables or chips. It’s a perfect, easy dip to make in the Spring when fresh dill is at its peak. A wonderful variation on garbanzo hummus! Plus the green herbs make an attractive presentation in the white dip.
Enjoy it with fresh vegetables and your preferred chips (we like Siete brand’s cassava chips). Gluten-free pita chips would be a classic pairing! Plant-based, dairy-free and gluten-free.
I cook my white beans in the Instant Pot as I’ve described in this post but you can easily use canned white beans in this recipe. The beans will cook up softer (better for dips) if you soak them in advance as I do. I pressure cook them for 30 minutes, with a 20-minute natural pressure release.
This is also a recipe in which a very good olive oil will add a great deal of flavor. It’s worth spending a little more to get the health benefits that make olive oil a key component of the Mediterranean diet.
Using navy beans rather than garbanzos (the main ingredient in traditional hummus), and virgin cold-pressed olive oil, make this recipe GAPS-diet-friendly.
If you like garlic, use more! One tip, though: I find it’s best when making this dip to press the garlic, even though the garlic gets blended in the food processor with everything else. That way there’s no risk that anyone will bite into a too-garlicky mouthful.
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Kitchen items used in this recipe
My Cuisinart food processor is one of my hardest-working kitchen appliances. I use it for dips, making oat flour and chopping nuts and fruits. I rely on Cuisinart’s strong motor and good warranty.
I love the flavor and color of California Olive Ranch oil and of Redmond Real Salt.
If you tried this recipe, please leave a comment!
This 15-minute White Bean Lemon-Dill Dip is smooth with tart and garlicky flavors that complement the beans. It’s perfect in the Spring when fresh dill is at its peak, though it’s almost as good with dried dill. Enjoy with fresh vegetable dippers or your favorite chips.
- 1½ cups cooked white beans (½ cup dry beans cooked in Instant Pot, or 15-ounce can, drain and reserve ¼ cup liquid)
- ⅓–1/2 cup fresh dill (loosely packed) or 3 tablespoons dried dill
- 1 tablespoon fresh parsley (optional)
- 1 lemon, juiced (or more to taste) and zested (for garnish)
- ¼ cup olive oil
- 2 cloves garlic, pressed (or more to taste)
- 1 teaspoon pink sea salt
- ¼ teaspoon ground black pepper
- Place all ingredients in a food processor) and process until smooth, 2-3 minutes.
- Taste and adjust seasonings to your liking. Add up to ¼ cup of the reserved cooking liquid to make the dip creamy, or omit for a chunkier dip.
- Transfer dip to a bowl and garnish with lemon zest and a sprig of fresh dill. Serve with fresh vegetable dippers of choice, cassava chips or gluten-free crackers.
Adding lemon juice can increase the salty flavor, so taste after adding either lemon or salt.
Keywords: white bean dill dip, white bean dip, vegetable dip, gluten-free, dairy-free, snack, side dish, Spring dip, GAPS diet
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