This delicious Basil Tomato White Bean Dip comes together in minutes with easy to find ingredients you may already have on hand. If you like hummus, you will LOVE this dip. This recipe tastes absolutely delicious and will impress anyone you share it with. If you close your eyes, you might even feel like youre vacationing in italy with just one bite. I think it’s time you make it!!
I created this dip while playing around in the kitchen before New Years Eve. One of my guests that night doesn’t eat dairy, so I wanted to make a delicious vegan recipe for the group. I had all of these ingredients laying around and thought… why not throw them into a food processor? Turns out, basil, sun-dried tomatoes, and white beans taste wonderful together!!
- White beans / cannelini beans
- Jarred sun-dried tomatoes, with their oil
- Fresh basil
- Roasted garlic
- Fresh squeezed lemon juice
- Olive oil
- Burst cherry tomatoes (optional topping)
- Pita chips or crostini to serve
How to make this Basil Tomato White Bean Dip
First, preheat your oven. On a baking sheet (can be a half sheet), throw about 15 cherry tomatoes and 5 unpeeled cloves of garlic. Toss the tomatoes and garlic in olive oil, making sure the cloves are fully coated. Sprinkle a bit of salt, then roast at 425 for about 15 minutes.
While that’s cooking, open the can of cannelini white beans and thoroughly rinse. Add the ingredients to a food processor, starting with the beans. Add the sun-dried tomatoes, with any oil that comes along. Squeeze the juice of one half of a lemon into the processor as well. For the basil, you can use a handful or more. No specific measurement needed there honestly! I’d say anywhere from 10-20 leaves.
As for seasonings, I of course add salt. I also like to add aleppo pepper for a slight kick (this is the one I use), but feel free to add fresh cracked black pepper or red pepper flakes based on what you have on hand.
When the 15 minutes is up, remove the tomatoes and garlic from the oven. When cool enough to handle, remove the garlic cloves from the skin and place in the food processor. Keep the tomatoes on the side, those are used for topping.
Mix all the ingredients in a food processor until combined, about 30 seconds to 1 minute. The dip will be thick, a little thicker than hummus. I love it this way! If you want it looser, feel free to add 1 tablespoon of olive oil or water at a time until the desired consistency is reached.
Plate the dip and top with the cherry tomatoes, an extra drizzle of olive oil, and enjoy with crackers of choice!
Tips, Tricks, and Substitutions
- If you don’t have time or the ability to use your oven, feel free to omit the roasted garlic and tomatoes from this recipe. If you want to use raw garlic, I would suggest only using ½ clove, as raw garlic is much more pungent
- I made this basil tomato white bean dip purposefully dairy-free, but the recipe would taste delicious with feta sprinkled on top along with the tomatoes when serving, if you’d like!
- You can probably use any herb in this dip if in a pinch and you don’t have access to basil. It will absolutely alter the flavor profile though, and I have not tested this dip with herbs other than basil. I imagine parsley or dill would taste wonderful, but again I have not tested those. If you do, be sure to let me know!
- To minimize time spent over all, I start with the roasting of tomatoes and garlic, THEN start prepping the other ingredients (e.g. opening the can of beans and rinsing, measuring out the ingredients, juicing the lemon, etc.)
Other dips you’ll love:
Lastly, if you do make this basil tomato white bean dip recipe (first of all, thank you!!), be sure to leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok so I can see your creations.
Basil Tomato White Bean Dip
- 5 cloves garlic unpeeled
- 10-15 cherry tomatoes or other small variety
- 1 teaspoon olive oil
- 15 oz can white cannellini beans
- 2-3 tablespoon sun-dried tomatoes
- 1 cup fresh basil leaves
- ½ lemon juiced
- 1 teaspoon kosher salt
- ½ teaspoon aleppo pepper or red pepper flakes (optional)
- pita chips to serve
- Preheat the oven to 425°F.
- Place the tomatoes and unpeeled garlic on a sheet pan. Drizzle the tomatoes with olive oil and rub olive oil over the five unpeeled garlic cloves. Sprinkle with salt. Roast for 15 minutes. Let cool and peel the garlic from the cloves.
- While the tomatoes and garlic are roasting, drain the can of white beans and wash thoroughly.
- In a food processor, add the white beans, sun dried tomatoes, basil, juice of ½ lemon, 1tsp salt, and aleppo pepper. Peel the garlic cloves and add in. Blend for about 30 second to 1 minute, until the desired consistency is reached
- If you want a thinner dip, add 1 tablespoon of water or olive oil and whip for another 15-30 seconds.
- Plate the dip, and add the roasted tomatoes on top. Optional to drizzle with more olive oil, aleppo pepper, extra basil leaves, or flakey salt. Serve with pita chips and enjoy!
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