Lemon Herb White Bean Dip

A classic combination with white beans. Fresh herbs, lemon zest and juice make this a great dip for veggies, or as a spread on a veggie wrap.



  • 30 ounces (490 g) cannellini beans, 2 cans, drained and rinsed
  • 2 Tablespoons pine nuts, toasted
  • ⅓ cup (80 ml) extra virgin olive oil, optional, if omitted, replace with water
  • ½ (15 g) bunch Italian flat leaf parsley, leaves only, about 1 cup
  • 2 sprigs fresh thyme leaves
  • ½ lemon zest and juice
  • 2 Tablespoons Champagne Vinegar
  • 1 teaspoon kosher salt, optional


  1. Place all ingredients into an appropriately sized container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute or until desired consistency is achieved.