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Spicy white bean dip in a ceramic bowl with olive oil drizzle, smoked paprika, parsley, and warm pita wedges on a wooden board

Spicy White Bean Dip with Pita

A smooth, spicy white bean dip made with cannellini beans, garlic, lemon, and chili flakes, served with warm pita bread.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

White Bean Dip
  • 2 x 400 g cans canned cannellini beans, drained and rinsed about 480 g drained weight
  • 3 tbsp extra virgin olive oil plus more to finish
  • 3 garlic cloves peeled, raw or roasted
  • 2 tbsp fresh lemon juice from 1 lemon
  • 1 tsp lemon zest
  • 1 tbsp tahini optional but recommended
  • 1/2 tsp red chili flakes adjust to taste
  • 1/2 tsp ground cumin
  • 3/4 tsp fine sea salt adjust to taste
  • 1/4 tsp black pepper
  • 2-3 tbsp cold water to loosen if needed
To Finish and Serve
  • 1 tbsp extra virgin olive oil for drizzling
  • 1/4 tsp smoked paprika for topping
  • 2 tbsp fresh flat-leaf parsley roughly chopped
  • 1 pinch red chili flakes optional extra heat
  • 6 pita bread rounds warmed and cut into wedges

Method
 

Make the Dip
  1. Drain and rinse the cannellini beans under cold running water for 30 seconds, then shake off excess water.
  2. Add the beans, olive oil, garlic, lemon juice, lemon zest, tahini, chili flakes, cumin, salt, and pepper to a food processor.
  3. Blend on high for 90 seconds until smooth, scraping down the sides once halfway through.
  4. With the motor running, add cold water one tablespoon at a time until the dip reaches a thick but spreadable consistency.
  5. Taste and adjust salt, lemon juice, or chili flakes to your liking. Blend for another 15 seconds after any additions.
Warm and Plate
  1. Transfer the dip to a small saucepan and warm over low heat for 3 to 4 minutes, stirring occasionally, until heated through and fragrant.
  2. Spoon the warm dip into a wide, shallow serving bowl and use the back of a spoon to create a swirl across the surface.
  3. Drizzle with 1 tbsp olive oil, dust with smoked paprika, and scatter the fresh parsley and an extra pinch of chili flakes over the top.
Warm the Pita
  1. Heat a dry cast iron or nonstick skillet over medium-high heat until hot.
  2. Add pita rounds one at a time and cook for 30 seconds per side until lightly charred and puffed.
  3. Cut into wedges and serve immediately alongside the warm dip.

Notes

For a deeper flavor, roast the garlic cloves at 200 C / 390 F for 25 minutes before blending. The dip keeps well in the fridge for 4 days and the flavor improves after a few hours of resting.