Lemony Artichoke White Bean Dip Recipe
Lemony Artichoke White Bean Dip - a quick and easy Vegan Appetizer (a twist on hummus) that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients!
How to Make the Best Lemony Artichoke White Bean Dip
This Lemony Artichoke White Bean Dip is a delightfully fresh and creamy appetizer that comes together in just 10 minutes. It’s a twist on traditional hummus, swapping chickpeas for white beans and adding tangy marinated artichoke hearts for an irresistible depth of flavor. The bright lemon zest ties everything together, making it perfect for summer gatherings or holiday parties.
What makes this dip so special is how it transforms simple pantry staples into something that tastes restaurant-worthy. The secret is in the marinade from the artichokes—don’t throw it away! It adds a subtle herby, garlicky richness that elevates the entire dish. A generous drizzle of olive oil and a sprinkle of chili flakes on top makes for a stunning presentation.
Whether you’re hosting a crowd or looking for a healthy snack, this vegan-friendly dip is sure to impress. Serve it with warm pita bread, crispy crackers, or fresh vegetables for dipping. It’s the kind of recipe you’ll find yourself making again and again.
Lemony Artichoke White Bean Dip
Lemony Artichoke White Bean Dip - a quick and easy Vegan Appetizer (a twist on hummus) that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients!
Ingredients
Artichoke White Bean Dip
For Serving
Instructions
Make the Dip
- Place drained, rinsed white beans in a food processor (or use a Vitamix for ultra-creamy), add garlic, drained artichoke hearts, tahini paste, salt, pepper and 2/3 of the lemon zest. Add 1 tablespoon olive oil and 3-4 tablespoons of the marinade (start with 3) and puree until ultra-smooth. In a food processor, this may take up to 2 minutes. You want this as creamy as possible.
- Taste and adjust salt, adding more to taste. For a looser dip, add a little more marinade, a tablespoon at a time.
Serve
- Spoon artichoke dip into a medium-sized shallow bowl and with the back of a spoon, swirl a circular well into it, where the olive oil will go.
- Drizzle a couple tablespoons olive oil into the well, sprinkle with chili flakes and scatter with fresh herbs and the remaining lemon zest.
- Serve with crackers, veggies, chips, or toasty pita bread.
Notes
- Save the marinade from the artichokes—it adds incredible flavor to the dip.
- For an even creamier texture, use a high-powered blender like a Vitamix.
- This dip can be made ahead and stored in the refrigerator for up to 5 days.
