Easy Vegan Bean Dip
Make this quick & simple vegan white bean dip to enjoy as a snack, appetizer, or spread. No food processor or special equipment necessary!
or read on for step-by-step instructions with photos
Versatile, Healthy, and Addictive
This vegan bean dip is made with a few simple ingredients that can all be swapped for what you have on hand.
You can spread it on tacos, crackers, toast, or eat it as a dip with veggies. I even like to put it on halved hard-boiled eggs which makes a great appetizer or afternoon snack.
I’ve made a version of this working in restaurants and have simplified it so you don’t need a food processor or any special equipment.
What you’ll need
Ingredients
1-12 ounce (355 ml) can of white beans
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 base of pot
2 limes, juiced
salt and pepper, to taste
Equipment
Medium-sized pot
Knife & cutting board
Wooden spoon
Any heat source
Citrus juicer (if you have one)
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. If you have a whisk or 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
Make a snack - put this dip on halved hard-boiled eggs to make a great appetizer or afternoon snack.
Use as a spread - spread it on sandwiches in place of mayonnaise for a healthier vegan alternative.
Substitutions
Beans - use any kind you prefer/have on hand. If using dried beans, cook until tender, then drain reserving some of the liquid, and follow the same steps above.
Aromatics - I used shallots, garlic, and smoked paprika, but some other options could be fresh ginger, Mexican chili powder, or miso paste.
Acid - limes work great but you can use vinegar or lemons.
Something fresh - I used green onion and tomato. This adds some freshness and texture, but anything like fresh herbs, celery, or pickled jalapenos could work.
Storage
Stored in an airtight container, this dip should last up to one week in the fridge.
You can freeze this, but the fresh ingredients will break down and make it watery. I recommend heating it and using it as a spread on tacos instead of a dip when defrosting.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
That’s it, enjoy!
At the time of writing this recipe, I was renting a villa in Bali without much kitchen equipment and made this multiple times. Plus, there was a floating pool tray there which meant we could eat this snack in the pool!
Wherever you are, you’ll love how tasty and easy this is to make.
Summary
Easy Vegan Bean Dip Recipe
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
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 base of 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
This dip is great as a spread for sandwiches, making it a healthier alternative to mayo.
Store leftovers in the fridge for up to a week or freeze for later use.
Get creative with serving ideas like topping halved hard-boiled eggs or using it as a spread on tacos.
Did you try this vegan bean dip? Let me know what you think! Comment below with any questions or suggestions.
Enjoy!
