Vegan white bean dip with curry is a simple but flavorful and protein-rich dip to eat with veggies, crackers or toast! Simple ingredients and easy preparation mean you can whip up this vegan dip in just 5 minutes all for under two bucks!
Only 5-ingredients: Made with easy-to-find and simple ingredients plus some water and salt.
A spread or dip: It doubles as an easy white bean dip for pita and veggies or you can use it as a white bean spread on top of bread or toast for sandwiches.
Make ahead: This healthy dip lasts for a few days, making it perfect for meal prep and to use throughout the week.
Gluten-free: This bean dip with white beans is naturally vegan and gluten-free.
What Goes Into This Recipe
White beans: Canned beans work perfectly but if you prefer to cook them from scratch that works too. You will need about 1 ½ cups of cooked beans. Use any white bean such as northern beans, cannellini beans, or lima beans.
Lemon juice: Freshly squeezed lemon is the best option.
Olive oil: A high-quality extra virgin olive oil with its bright, fruity flavor works really well in this recipe.
Water: To help thin out the dip a bit.
Garlic: Fresh garlic is the best flavor option in this simple preparation.
Curry powder: The warming flavors of curry powder adds so much to the overall taste of this dip and give it a slightly yellow color which looks lovely on vegetable trays and platters.
Sea salt: Just a touch to bring all the flavors together.
How to Make
If you have a food processor or blender, then making this recipe takes almost no time to make.
1) Assemble all your ingredients together and add them all to a blender or food processor.
2) Blend or process until the mixture is smooth and creamy. You can leave a little texture but be sure there are no large pieces of raw garlic.
Expert Tips and FAQs
Like a dip with texture? Use a food processor and pulse in short bursts.
Want it smoother? Definitely use a blender to make vegan white bean dip.
Give it a taste: Add more lemon juice and curry powder to your liking.
Adjust the water: Adjust the amount of water depending on whether you want a thicker or thinner consistency.
Rinse and drain: The beans are stored in a thick, viscous liquid that you don't want to add to the dip.
Want more intense lemon flavor? Grate some lemon zest over the top for garnish.
Can you freeze this dip?
Yes, you can store any leftovers in the freezer for up to 3 months. Be sure to store in an airtight container and thaw it out in the refrigerator when you're ready to eat.
Are chickpeas white beans?
No, chickpeas have a slightly different texture and color than white beans making them different. They are firmer and more beige in color than white beans. In this recipe, chickpeas do not blend into the same light and creamy consistency as other varieties of white beans.
Are canned beans cooked?
Yes, they are already cooked which means they are completely ready to use. In this creamy white bean dip recipe, they are used at room temperature but in other recipes, you may need to heat them to serve which takes only minutes.
What do you serve with white bean dip?
Vegan white bean dip goes with a variety of healthy dippers. You might try pita chips, toasted baguette slices, pretzel sticks, and vegetable sticks/platters. You can also thin it out and use it to drizzle over roasted vegetables or salads. Make sandwiches with this vegan bean spread layered with your favorite veggies and bread.
Vegan bean dip with white beans and curry is a simple but flavorful and protein-rich dip to eat with veggies, crackers or toast! Simple ingredients and easy preparation mean you can whip up this vegan dip in just 5 minutes all for under two bucks!
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