Ok I have a dip secret, and it pertains to this Lemon Coriander White Bean Dip, I promise. But my big dip secret is while I do whip them out at parties, I usually make a batch just for myself (lol) to eat throughout the week. Is this loner behavior? Maybe. Do I absolutely love that I get to have a delicious and plant-based dip to myself all throughout the week? Yes.
But this shameful dip secret aside, this Lemon Coriander Dip will fit into your life in either scenario, whether you need a quick but impressive party dip that fits all dietary restrictions, or if you just want a healthy, protein-packed dip to slip into you snacks, lunches and girl dinners throughout the week. This dip has got your back.
Also did I mention it’s incredibly simple, super flavorful and packed with nutrition? That, too. A white bean dip that truly has it all.
Ingredients you will need for the Lemon Coriander White Bean Dip
When the ingredients are minimal, I always make sure the flavor return is still BIG. Here’s everything you need for this white bean dip:
- 1 14-ounce can of white beans, any variety, drained and rinsed
- 1/2 of a preserved lemon
- 1 teaspoon coriander seeds, ground up with a mortar and pestle
- 1/2 teaspoon sumac
- 3 medium garlic cloves
- 1/2 cup extra-virgin olive oil
- 1 lemon, for juicing
- Diamond Crystal kosher salt
- Freshly ground black pepper
What to do if you don’t have a food processor to make this dip
Since this dip uses a decent amount of oil, I’ve found some people have luck making it in a blender. It just takes a bit more patience, and a LOT of scraping down the sides of the blender. But soon, it should give you a nice, creamy dip!
How to store this white bean dip
Storing this dip is super simple. Just pop it into an airtight container and put it in the fridge. It will keep for up to 7 days, just make sure to store it separately from the herb oil suggested in the recipe.
Unfortunately this dip does not freeze well, but it’s a small portion, so you should go through it in no time!
Serving suggestions for this lemon coriander dip
Now there are tons of ways to serve this dip, but personally, I love to pair it with a smattering of other snackable things – mostly crunchy stuff – to counter the dip’s creaminess. Here are a few things I love to pair this dip with:
- Spicy radishes
- Thin, crisp crackers like pita chips, seed crackers, or anything else hearty
- Sugar snap peas
- Sliced carrots
- Salt & vinegar potato chips (it’s really delicious, trust me)
- Cucumber
- Really any crispy veggie!
And when I plate this dip, I typically like to swirl it in the center of the plate and pile the accoutrements around it! This makes it for easy dipping, and so that people can select whatever calls to them.
If you are thinking about making this dip a personal meal, I also like to serve it with some vegetables and a few proteins to the side. Think: a soft-boiled egg or a really nice tinned fish. Then you have a full meal ready to go!
Looking for other party or snack recipes?
I have a few! Some pair well with this dip, and some are dips themselves! Here are a few favorites:
These heart-healthy flaxseed crackers are filling, delicious, and absolutely packed with feel-good ingredients. They are easy to whip up, and great to have around for the week. I use them for snacks, on top of salads or as a side to a bowl of beans or soup.
This quick, sizzly, vibrant dipping oil is my PERFECT appetizer or side. It’s not too spicy, since we are using pickled jalapeños (Mezzetta is my favorite), and it’s fresh and light while still being tangy and delicious. You can pool it on top of ricotta for a richer dip, but I love it as is, with a squeeze of lemon and springy bread for dipping.
This quick, simple, minimal-ingredient spread is bright pink, incredibly delicious and packed with bright, tangy flavor and richness from tahini, lemon and dill. The color is only half of the fun, the flavor matches it with every bite.
And that’s it for this Lemon Coriander White Bean Dip!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Lemon Coriander White Bean Dip
This dip is so simple but so perfect for a party, a snacky-dinner-in, or even prepping to have throughout the week. The ingredients are minimal, but the result is unexpectedly flavorful (not to mention plant-based, protein-filled, and wholesome!). It’s a truly stellar dip, and pairs well with any herb oil drizzled on top. Or even some caramelized lemon if you are feeling wild.
Ingredients
- 1 14-ounce can of white beans any variety, drained and rinsed
- 1/2 of a preserved lemon
- 1 teaspoon coriander seeds ground up with a mortar and pestle
- 1/2 teaspoon sumac
- 3 medium garlic cloves
- 1/2 cup extra-virgin olive oil
- 1 lemon for juicing
- Diamond Crystal kosher salt
- Freshly ground black pepper
Instructions
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Add the beans, preserved lemon, crushed coriander seeds, sumac, garlic cloves and oil to a food processor. Juice in 1/2 of the lemon. Process until smooth, about 2-3 minutes.
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Taste and season with salt and pepper as preferred. Juice in the other half of the lemon if you like, but I find it doesn’t need it.
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To serve, scoop this onto a plate and leave an indent for the herb oil. Swirl the oil on top and serve the dip alongside crudités and crackers.
