Giada’s White Bean Dip

The Hubster and I are both faithful hummus eaters. We enjoy it with a handful of pita chips or fresh veggies. We even love it as a topping for sandwiches and burgers (hello, black bean burgers). So I’m not quite sure what possessed me to stray from the old faithful.

But, I did. And it was so worth it.

Now, this might not seem complicated enough to be a recipe. But trust me, your taste buds will thank you. Over. And over. And over again.

And hey, if it’s good enough for Giada de Laurentiis, it’s good enough for me.


Giada's White Bean Dip

An super easy and delicious White Bean Dip a la Giada De Laurentiis.
Prep Time 10 minutes
Total Time 10 minutes
Author Emily Levenson |


  • 1 15-oz can cannelloni beans, drained and rinsed
  • 2 cloves garlic minced
  • 2 tbs fresh lemon juice
  • 1/3 cup olive oil
  • 1/4 cup loosely packed fresh parsley
  • salt and pepper to taste


  1. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor.
  2. Pulse until the mixture is coarsely chopped.
  3. Season with salt and pepper, to taste.
  4. Transfer the bean puree to a small bowl.
  5. Serve with pita, veggies, or your favorite accoutrement.

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

4 comments / Add your comment below

  1. I had 4 cans of cannellini beans in the pantry, so I was thrilled to find this. It is so good! My 3 yr old is singing, “Oh yeah” hovering over the bowl armed with Wheatables. I am tempted to try making twice baked potatoes with it.

    Nice change from hummus. Thanks:)

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