This Lemony Artichoke White Bean Dip is so easy and delicious! It’s a quick 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!
Here’s a simple little number you can bring to your next social gathering or party, that can be whipped up in no time flat, using pantry ingredients. Lemony Artichoke White Bean Dip!
Think of this as a variation of hummus. Creamy smooth and flavorful, perfect with crunchy veggies, toasty pita, crackers or even chips. Add it to your next mezze platter for somthing a little different and unique.
The best part? It’s vegan!
I sometimes forgo the crackers and chips and eat it with a spoon. So tasty!
All you need to make this Artichoke Dip is a jar of white beans, a jar of marinated artichoke hearts, tahini, lemon, and garlic. Pretty simple friends!
Make sure to drain the artichokes but SAVE the marinade. You’ll use it in the blending part.
Place the ingredients in a food processor or Vita-Mix and blend until ultra-smooth and creamy. Taste and adjust salt and lemon.
Spoon it into a shallow bowl and make a “well” in the center with the back of a spoon.
Drizzle with olive oil and sprinkle with chili flakes- Aleppo is nice, it has a milder, fruity flavor, perfect on dips!
Then sprinkle with lemon zest and scatter with fresh herbs- Italian parsley, dill or even basil!
Lemony Artichoke White Bean Dip – Easy, pretty and fun to make.
Let us know what you think of this simple vegan appetizer!
I hope you are having a beautiful holiday season!
xoxo
More recipes you’ll love!
- Grilled Artichokes
- Smoky Harissa White Bean Dip
- Creamy Vegan Mushroom Artichoke Pasta
- Roasted Artichokes with Lemony Leek Dressing
- Creamy White Bean Soup with Gremolata
Lemony Artichoke White bean Dip
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 8 1x
- Category: appetizer
- Method: blended
- Cuisine: Northwest
Description
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
- 14-ounce can white beans, rinsed and drained ( about 1 1/2 cups cooked white beans)
- 12-ounce jar marinated artichokes hearts (about 1 1/2 cups), drained, save the marinade!
- 2 cloves garlic
- 3 tablespoons tahini paste
- 3/4 teaspoons salt
- 1/4 teaspoon cracked pepper
- zest from one large lemon, divided
- 1 tablespoon olive oil
Garnish: olive oil, chili flakes ( Aleppo are nice) Parsley or dill, lemon zest.
Serve with crackers, veggies, toasty pita bread or chips.
Instructions
- Place drained, rinsed white beans in a food processor (or use a Vita mix- for ultra-creamy!), add garlic, drained aritchoke hearts, tahini paste, salt, pepper and 2/3 rds of the lemon zest. Add 1 tabblespoon 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.
- Spoon Artichoke dip into medium-sized shallow bowl and with the back of a spoon, swirl a circular “well” into it, where the olive oil will go. See photos.
- Drizzle a couple tablespoons olive oil into the “well”, sprinkle with chili flakes snf scatter with fresh herbs and the remaining lemon zest.
- Serve with crackers, veggies, chips, or toasty pita bread.
Notes
If using canned aritchoke hearts in water- you will need to “up” the oil, add some lemon juice as well as the zest, and possibly up the salt. Marinated artichokes work best here!
This will keep 3 days in the fridge.
Nutrition
- Serving Size:
- Calories: 146
- Sugar: 0.9 g
- Sodium: 417.2 mg
- Fat: 8.9 g
- Saturated Fat: 1.2 g
- Carbohydrates: 13.8 g
- Fiber: 5.2 g
- Protein: 5.3 g
- Cholesterol: 0 mg
This is always a surprise delight for guests to start a dinner party with ~ I put extra artichokes on top for added texture. Thank you!
Sounds lovely- thanks so much!
Easy, delish and lighter than conventional hummus. I used 3 T of the marinade and the juice of half a lemon to thin and amp up the lemon flavor.
Sounds perfect Susan!
Loved this, sort of like an artichoke hummus.
Glad you enjoyed Aviva!
Made this today and it is SO INCREDIBLY GOOD. I am a dip girl, I want dip for everything. This is way better than hummus, and I am one of hummus’ biggest fans. Will definitely be making again! I drizzled with lemon infused olive oil at the end and it was perfection.
Great to hear!
Can this be frozen? I made it for a dinner party that was postponed due to illness
Oh shoot Leslie! I think it should freeze fine- haven’t personally tried, but I don’t see why not?
Maybe I will try it if I can’t use it up. I will let you know.
I am officially addicted to this recipe! I make it about every couple of weeks (since it was initially published), and have it on hand for snacks, and spread on sandwiches or wraps. This has become a family go to! Cannot recommend enough!
Awesome Alegra!
Easy to make, flavorful alternative to hummus. A big hit for Thanksgiving! T
Great to hear!
Fantastic! In an effort to cut down on added oils I used all the marinade from the artichokes & 1 Tbsp. each of tahini & olive oil. I made up for it by adding some grated Parmesan…we were out of lemons so limes were the perfect sub. This is a keeper, thanks!
thanks Romy!
Supply yummy vegan appetizer!
Awesome Rachel- glad you enjoyed them!
Just curious! How cost ahead can this be prepared?
It will keep for 3 days in the fridge. Garnish right before serving though. 😉
Holy crap!! This is now my go to humous alternative..SOOOOO GOOOOOOD!!!!!!
Awesome Shara! So happy to hear this. 🙂
I made this to go with a veggie platter and it was perfect. I will make this again. It’s an easy recipe to follow and is delicious!
Glad you liked it!
I really want to make this… what would you sub in for the tahini? My husband is allergic to all things sesame, and tahini would send him straight to the emergency room.
I would do a combo of olive oil and maybe a little greek yogurt, if not vegan. 🙂
Thank you; I’ll give that a try!
Such a lovely appetizer, smooth and creamy and highly flavorful. It doesn’t take too long to make and will be something we have again and again!
Thanks Allison!
I’m enjoying this delicious dip as I write this review. I cooked the dry white beans from Rancho Gordo and used up the marinated artichokes jar from Costco that was sitting in the back of my fridge for a while. It tastes better than regular hummus! I will be making this again. Thank you for this recipe.
I made it.It was wonderful
Just made this and it’s outstanding. No more regular humus for me. It barely made it into the storage container, just kept eating it. Thank you!
Haha! I do the same, eat it with a spoon. 🙂 Glad you liked it!
This is outrageously delicious and so easy to make! I’ve made it for several parties and it’s been a huge hit. Children and adults alike have enjoyed it. This will be my go- to quick and easy appetizer. Love it!
Oh good! Great to hear!
Thanks for another excellent recipe. I almost always have beans I cook from scratch on hand and so it was for this recipe so I measured out a can equivalent here to sub for the canned beans and worked like a charm. (I had Rancho Gordo cassoulet beans that needed cooking and they were nice and creamy when done and in this). As always with the recipes you publish this was easy and reliable for great outcome of being both healthy and delicious. I thought the shallow serving plate I served it in might actually get licked clean. 🙂
Love Rancho Gordo Beans! Glad you enjoyed this and I bet it especially delicious with those lovely beans!
I served this as an appetizer for Christmas. It was a huge hit with all the members of my family including the young picky eaters.
Very creamy and light. Great with
Crostini, veggies and crackers.
Oh awesome! I’m so glad everyone liked it. We devoured it too. 🙂
DELICIOUS!! And super easy. Thank you 🙂
Glad you liked it!
I made this recipe but need help with the measurements. I cook my own beans, instead of using the canned variety. I weighed 14oz of cooked beans but it seemed like a lot. So I cut it back but, my dip was dry, even after adding more marinate and oil. How do I convert a cannned measurement in a recipe?
The flavour of the dip was great and I want make it again but with a better texture
Hi Rob, I’m so sorry about that. One can equals about 1 1/2 cups cooked drained white beans. I’ll adjust the recipe.
So tasty!
Great to hear!
I love the lemony artichoke white bean dip. I’ve been eating purely plant based for 3 weeks and your recipes are so inspiring and delicious!
I LOVE this Lemony Artichoke White Bean dip. It was easy, flavorful and simply, delicious. I am in charge of bringing 2 dips and a salad for the appetizer portion of our family Christmas dinner and this will definitely be one of them.