White Bean Puree: A Dip Recipe That Beats Hummus

Picture a creamy, garlicky bean spread that feels like the upscale cousin of hummus—rich yet bright, elegant yet approachable. This white bean purée uses cannellini (or white beans) as a velvety base, infused with caramelized onion, garlic and lemon, then topped with slow-roasted cherry tomatoes and lightly sautéed baby spinach. The result? A dish that works as an appetizer, a dip, or a light entrée—bringing texture, color and depth in one beautiful presentation.

The method plays in two parts: first, you roast cherry tomatoes at high heat until their skins begin to caramelize and their sweetness amplifies; then you prepare the purée by sautéing onion until golden, blending beans with stock, garlic, olive oil and lemon, and finally top everything with wilted spinach for freshness. Because the ingredients are purely plant-based (beans, olive oil, garlic, tomatoes, spinach) and free of wheat or artificial thickeners, this dish is naturally gluten-free and easily suited for vegetarian and vegan menus.

Whether served with crudités, sliced baguette (gluten-free if needed), or as the centerpiece on a mezze board, this bean purée elevates any gathering or weeknight snack scenario. It’s approachable enough for casual evenings yet striking enough for entertaining.

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White Bean Dip (Puree)

Recipe Details

Yield: 6 to 8 servings
Active Time: 20 minutes
Total Time: 45 minutes

White Bean Dip Ingredients

• 3 cups cherry tomatoes, washed and dried
• 7 tablespoons olive oil, divided
• 1 yellow onion, roughly chopped
• 2 (15-ounce) cans white beans, rinsed and drained of liquid
• 3 cloves garlic, sliced, divided
• 1/2 cup chicken or vegetable stock
• Sea salt and freshly ground pepper
• Juice of 1 to 2 lemons
• 3 cups baby spinach

How to Make White Bean Dip

1. Roast the tomatoes: Preheat oven to 425 degrees.
2. Place tomatoes on baking sheet and drizzle with 1 tablespoon olive oil. Roast in oven 10 minutes. Turn the temperature down to 325 degrees and roast until tomatoes are browned, about 30 minutes.
3. Make the puree: Meanwhile, heat 2 tablespoons olive oil in skillet over medium heat and sauté onion until golden and slightly caramelized, about 10 minutes.
4. Add beans, 1 clove garlic, stock, salt, and pepper. Toss together and cook for 4 minutes.
5. Transfer mixture to food processor along with 4 tablespoons olive oil and lemon juice, and process until just creamy. Taste to adjust for seasoning. Set aside and keep warm.
6. Sauté the spinach: In the cleaned skillet, heat 1 tablespoon olive oil and a large pinch of salt. Add 2 cloves garlic and sauté over medium-low heat, 30 seconds.
7. Add spinach and cook 30 seconds, stirring, then turn off heat. Keep stirring, allowing residual heat to wilt leaves.
8. To serve, spoon white bean puree into a serving dish and top with spinach and roasted tomatoes.

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White Bean Dip Nutrition Facts

*Estimated per serving (recipe yields 8 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/8 of recipe
Calories	≈ 180 kcal
Protein	≈ 8 g
Carbs	≈ 18 g
Sugar	≈ 2 g
Fiber	≈ 5 g
Fat	≈ 9 g

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White Bean Dip Variations & Tips

• Bean swap: Use great northern beans or navy beans if cannellini aren’t available; adjust seasoning as needed.
• Herb infusion: Add fresh thyme or rosemary when sautéing onions for an aromatic lift before puréeing.
• Vegan boost: Ensure the stock is vegetable-based (already in this version) and swap a tablespoon of olive oil for a drizzle of toasted sesame oil for nutty depth.
• Nut/seed topping: After roasting tomatoes, sprinkle toasted pumpkin seeds or pine nuts for crunch and texture contrast.
• Make ahead: Roast the tomatoes and prepare the bean purée up to one day ahead; just before serving, sauté spinach and assemble for minimal day-of work.

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Best White Bean Dip Pairings

• Gluten-free pita wedges or flatbread: Ideal for scooping up the creamy purée and juicy roasted tomatoes.
• Crudités platter: Carrot sticks, cucumber ribbons and bell pepper strips provide crisp contrast to the smooth bean base.
• Tossed arugula salad with lemon vinaigrette: The peppery greens complement the bean purée’s richness and tomato sweetness.
• Chilled white wine or light rosé: A crisp pour to balance the olive oil and bean texture.
• Cheese board additions: Place the bean purée as the dip anchor on a board with olives, roasted nuts and gluten-free crackers for a full spread.

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When to Make White Bean Dip

• Casual weekend appetizers: Serve the bean purée in a shallow bowl on a low-key gathering with friends.
• Elegant dinner party starter: Present individual bowls or tartlets topped with tomato and spinach for a refined opening course.
• Vegetarian or gluten-free menus: A strong dish that’s naturally compliant and satisfying without feeling “diet food.”
• Light lunch at home: Spoon the purée into a bowl, top with tomato and spinach, and pair with a side salad for a bright midday meal.
• Mezze or tapas spread: Add this alongside hummus, roasted veggies, and gluten-free breads for a shareable, stylish board.

Photo credit: Paul Delmont