Easy Vegan White Bean Dip
Make this quick & simple vegan white bean dip without tahini—perfect as a snack, appetizer, or spread. No food processor or special equipment necessary!
or read on for step-by-step instructions with photos
How to Make White Bean Dip Without a Food Processor
Whether you have a minimalist kitchen like me or just prefer to skip bulky gadgets, this easy white bean dip is perfect for any setup. It’s made entirely by hand—no food processor or tahini required—yet still turns out smooth, creamy, and packed with flavor.
To achieve a smooth texture and rich flavor without a food processor, keep these key factors in mind:
Use canned white beans: They are softer and easier to mash by hand, simplifying the process.
Heat your aromatics: Sautéing shallots and garlic enhances their flavor and softens them for easier mashing.
Incorporate liquid: Adding olive oil, lime juice, and the canned bean liquid helps create a smooth and creamy texture. The extra starch from the bean liquid also thickens the dip.
Chop fresh ingredients: Adding finely diced ingredients like tomatoes and green onions at the end add texture and freshness to your dip.
By following these simple steps, you'll have a delicious dip in just 30 minutes using pantry staples. It’s perfect as both a sandwich spread and a dip for veggies or crackers, making it incredibly versatile.
👉 Craving more? Check out my Quick Pinto Bean Spread Recipe for another no-processor dip option!
Now, let’s get cooking!
What you’ll need
Ingredients
1 (12-ounce / 355 ml) can of white beans (with liquid)
1 plum tomato, diced
2 stalks green onion, chopped
2 shallots, chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
extra virgin olive oil (enough to cover the base of the pot)
2 limes, juiced
salt and pepper, to taste
Equipment
Medium-sized pot
Knife & cutting board
Wooden spoon
Citrus juicer (or a spoon for hand-squeezing limes)
Makes: 2 cups (500 ml)
Prep: 10 min Cook: 20 min
How to make it
Step 1
Cook aromatics slowly.
Pour enough olive oil to cover the base of a medium-sized pot and place on low heat. Add shallots and garlic, cooking gently until softened and the oil is very aromatic.
It’s important to do this step as slowly as possible to allow the shallot and garlic flavor to really infuse the oil, it should take about 10 minutes and they should fall apart if pressed onto the side of the pot.
Step 2
Toast paprika.
Add the smoked paprika and cook, stirring constantly for about 1 minute. This helps toast the spice and bring out its flavor.
Step 3
Add beans.
Add the whole can of beans including the liquid. The extra starch in the liquid will help thicken your dip.
Raise the heat to bring the mixture up to a boil, then lower to medium so it does not stick or burn.
Step 4
Mash Beans.
Cook, stirring often, and mash the beans onto the side of the pot with any kitchen utensil you have on hand.
I used a wooden spoon and whisk. If you have a a potato masher, that’ll work too but is not necessary.
Step 5
Test for thickness.
Continue cooking until the mixture has thickened.
You can test this by turning the heat off and scraping a line through the middle of the pot. If the line does not fill in, the thickness is right.
Step 6
Add tomato.
Once the bean mixture has thickened sufficiently, take it off the heat and stir in the chopped tomato.
The residual heat should cook the tomato slightly but still retain its texture. Allow 2 minutes for this to happen.
Step 7
Add final ingredients and seasonings.
Finally, add the green onion, lime juice, salt and pepper. Stir together, taste, and adjust the seasoning until you find the dip addictive.
I usually like mine on the tangier side and tend to add more lime.
Step 8
Let it rest.
You can eat it right away, but this dip gets better with time.
Once cool, transfer to an airtight container or lid the pot and throw the whole thing in the fridge.
Serve the next day with whatever veggies you have on hand, pita or crackers. Garnish with olive oil and smoked paprika if you’re feeling fancy.
My Tips for the Best White Bean Dip
Use canned white beans for easy mashing: Canned white beans like cannellini, Great Northern, or navy beans are ideal since they’re soft and mash easily by hand.
Cook aromatics slowly: Gently cook shallots and garlic over low heat to avoid burning. The goal is to soften them and infuse the oil with rich flavor without browning.
Save the bean liquid for creaminess: The starchy liquid from the canned beans helps create a creamy consistency and naturally thickens the dip.
Check thickness with the spoon test:
To test if your dip is thick enough, scrape a line through the center of the pot with your wooden spoon. If the line holds without filling back in immediately, it’s ready.How to Thicken White Bean Dip:
If your dip is too thin, try one of these methods:Simmer longer: Keep cooking over low heat while stirring to evaporate excess moisture.
Mash more: Continue mashing the beans to break them down further and release their natural starch.
Chill: Cooling the dip in the fridge will naturally thicken it as the starch sets.
Let the dip rest for better flavor: The flavors meld beautifully as the dip rests for a few hours or even days. If you have time, refrigerate it overnight for the best flavor. This dip keeps getting better over time, so consider making a big batch—it keeps for up to a week in the fridge!
Serving Suggestions
Healthy dip: Serve with fresh veggies like carrots, cucumbers, celery, cabbage, or broccoli for a quick and nutritious snack. Add pita chips, crackers, or flatbread for a more filling option.
As a sandwich spread: Use this creamy white bean dip as a healthy, vegan alternative to mayo on sandwiches, wraps, or pitas.
Snack platter: Pair this white bean dip with a quick authentic guacamole and classic Mexican salsa for a fun party snack platter. Serve with tortilla chips and veggies for easy dipping.
For taco night: Spread this white bean dip inside tacos or burritos. It’s the perfect match for my mushroom and pepper fajitas.
Middle eastern mezze board: Serve this dip as part of a Middle Eastern inspired snack board along with a simple chopped cucumber and tomato salad, stuffed grape leaves, marinated olives, and spicy zhoug dip.
Other vegan bean recipes: If you love bean-based dishes, try my cozy roasted garlic and chive cauliflower white bean mash for a hearty side dish or my quick Mexican pinto bean spread for another no-blender dip option.
Substitutions
Beans: Use any beans you have on hand—cannellini, Great Northern, navy beans, or black turtle beans all work well. If using dried beans, cook them until very tender and falling apart, then drain, reserving some of the cooking liquid to adjust the dip's consistency.
Aromatics: Shallots, garlic, and smoked paprika add depth, but you can switch things up with caramelized onions, roasted garlic, fresh ginger, or even a spoonful of miso paste for umami richness. Mexican chili powder or cumin also make great alternatives for a smokier flavor.
Acid: Lime juice provides a bright, citrusy finish, but lemon juice or apple cider vinegar work well too.
Something fresh: Green onions and tomatoes add a burst of color and texture. You could also try finely chopped celery, pickled red onions, pickled jalapeños, roasted red peppers, or a handful of fresh herbs like parsley, cilantro, or dill for extra brightness.
Olive oil: If you’re out of extra virgin olive oil, try avocado oil for a similar mild richness, or even a drizzle of sesame oil for a toasty, nutty finish.
Storage
How long does bean dip last in the fridge?
Stored in an airtight container, this dip should last up to one week in the fridge. Before serving, give it a good stir to restore its creamy texture, as natural separation can occur.
Can you freeze bean dip?
Yes, you can freeze white bean dip! However, freezing may alter the texture of fresh ingredients like tomatoes or green onions, making them slightly watery upon thawing. If freezing, consider omitting fresh add-ins or reheating the dip gently after thawing to thicken it back up.
How to thaw bean dip?
Thaw overnight in the fridge. If the dip seems too soft for dipping, stir it well or reheat it gently to reduce moisture. Slightly thinner bean dip is still perfect as a sandwich or taco spread.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
FAQ’s
Can I use canned beans for white bean dip?
Yes! Canned beans are ideal for white bean dip since they’re already cooked and soft enough to mash by hand. Heating the beans slightly before mashing makes the process even easier, and the starchy liquid from the can helps thicken the dip naturally.
Can I make white bean dip ahead of time?
Absolutely! White bean dip tastes even better after a few hours in the fridge as the flavors meld together. It’s a great make-ahead option for gatherings or meal prep. Just give it a stir before serving to restore the creamy texture.
What are the best beans to use for white bean dip?
Cannellini, Great Northern, and navy beans work best due to their soft texture and mild flavor. If using dried beans, cook them until very tender and falling apart. Drain them but reserve some cooking liquid to help adjust the dip’s consistency when mashing.
How do I fix a dip that’s too thin?
If your white bean dip turns out too thin, try one of these fixes:
Simmer it longer: Cook over low heat to reduce moisture.
Mash more thoroughly: Breaking down the beans further releases starch, which thickens the dip.
Refrigerate: Cooling the dip will naturally thicken it as the starches firm up.
Can I make white bean dip without oil?
Yes! To make an oil-free version, simply omit the olive oil and use a bit of the reserved bean liquid to cook and soften your aromatics in the first step. Roasting the garlic separately before adding it to the dip can also add depth of flavor without oil.
What to eat bean dip with?
Bean dip is perfect for dipping crunchy veggies like carrots, cucumbers, and celery or scooping up with pita chips, tortilla chips, or crackers.
It also works great as a spread on sandwiches, wraps, breakfast toast, tacos, burritos, or fajitas.
Check out the serving suggestions section above for even more creative ways to enjoy this dip!
What's the difference between refried beans and bean dip?
Refried beans are usually made with pinto or black beans that are cooked, mashed, and pan-fried with oil or lard. They’re typically served warm on the plate as a side dish and have a smooth, creamy texture with a savory, slightly rich flavor.
Bean dip, on the other hand, is meant for dipping! It’s often blended with olive oil, citrus, and spices, served chilled or at room temperature, and pairs perfectly with chips, veggies, or bread.
That’s it, enjoy!
This dip is made for simple cooking. At the time of writing this recipe, I was renting a pool villa in Bali without much kitchen equipment and made this dip multiple times. It’s so easy to make with just a pot and a spoon—no fancy tools required. Plus, there was a floating pool tray, so we could enjoy this snack right in the pool!
Whether you’re at home or away, it’s perfect anytime. Whether you’re working with a minimalist kitchen, or just craving something quick and delicious, this white bean dip fits the bill. It’s simple, flavorful, and perfect for sharing.
Happy dipping!
Summary
Easy White Bean Dip Recipe (No Processor)
This deliciously easy vegan white bean dip is perfect for snacking, spreading, or elevating your meals – no fancy gadgets required!
Makes: 2 cups (500ml)
Prep: 10 min Cook: 20 min
Ingredients
1 (12-ounce / 355 ml) can of white beans (with liquid)
1 plum tomato, diced
2 stalks green onion, chopped
2 shallots, chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
extra virgin olive oil (enough to cover the base of the pot)
2 limes, juiced
salt and pepper, to taste
Instructions
Gently cook aromatics. Heat olive oil in a medium pot over low heat. Cook shallots and garlic until softened and aromatic, about 10 minutes.
Toast paprika. Stir in smoked paprika and cook for 1 minute to toast the spice.
Add beans. Pour in the canned beans with their liquid. Bring to a boil, then reduce heat to medium.
Mash beans. Stir and mash the beans occasionally until they thicken. Use a wooden spoon or any utensil to mash.
Check thickness. Cook until desired thickness is reached. Test by turning off the heat and scraping a line through the middle; it should hold.
Incorporate tomato. Remove from heat and stir in chopped tomato. Let sit for 2 minutes to lightly cook.
Season. Add green onion, lime juice, salt, and pepper. Adjust seasoning to taste.
Rest. Allow the dip to cool before transferring to an airtight container. Refrigerate overnight for best flavor.
Top Tips
Use canned white beans for easy mashing: Canned beans like cannellini, Great Northern, or navy beans are ideal since they’re soft and break down easily by hand—perfect for a no-processor recipe like this.
Save the bean liquid for creaminess: Don’t drain those beans completely! The starchy liquid from the can helps create a creamier texture and naturally thickens the dip as you mash.
How to store leftovers: Bean dip lasts up to one week in the fridge when stored in an airtight container. Stir before serving, as natural separation can occur. You can also freeze it, but the texture may change slightly. If too thin after thawing, stir or reheat gently to rethicken it.
Creative serving ideas: Pair this dip with my lime zest guacamole and classic pico de gallo salsa for a vibrant snack spread that’s perfect for gatherings. Spread it on sandwiches as a healthier, vegan alternative to mayo, or try it in tacos, burritos, or vegan mushroom and pepper fajitas.
If you’ve tried this vegan white bean dip, please let me know what you think! I’m always looking for feedback, so share your thoughts or any questions in the comments below—I’d love to hear from you.
Enjoy!
