15 Bean and Lentil Dips That Are Not Hummus

Hummus is great, but it’s not the only dip worth making. This collection has bean and lentil dips with big flavor, simple ingredients, and lots of ways to serve them. Think creamy, chunky, spicy, and zesty options you can scoop with chips, spread on sandwiches, or add to a snack board.

Roasted red pepper and white bean dip

Roasted red peppers bring gentle sweetness and depth to this creamy white bean dip. The beans blend into a smooth base that carries the flavor well without feeling heavy. Serve it with crackers, pita, or fresh vegetables, or spread it onto sandwiches for an easy upgrade. It’s a strong entry point into bean-based dips beyond hummus.
Get the recipe: Roasted Red Pepper & White Bean Dip.

Curried White Bean Dip

Warm spices give this curried white bean dip a deeper, more savory profile without overpowering the beans. The texture stays smooth and scoopable, making it easy to serve with naan, flatbread, or crisp vegetables. It’s familiar enough to feel approachable but different enough to stand out. A good option when you want variety without going extreme.
Get the recipe: Curried White Bean Dip.

Smoky White Bean Dip With Roasted Garlic

This smoky white bean dip is smooth, creamy, and deeply flavorful. Slow-roasted garlic adds sweetness, while lemon keeps the dip bright and balanced. It works beautifully as a dip for vegetables, crackers, or warm flatbread, and also spreads well on sandwiches or wraps.

Ingredients

• 1½ cups cooked white beans, drained and rinsed
• 1 small head of garlic
• 3 tablespoons olive oil, divided
• 1½ tablespoons fresh lemon juice
• ½ teaspoon smoked paprika, plus more for garnish
• ½ teaspoon salt
• 2-4 tablespoons water, as needed for blending

Instructions

1. Preheat the oven to 400°F.
2. Slice off the top of the garlic head to expose the cloves. Place it on a small piece of foil, drizzle with one tablespoon of olive oil, and wrap loosely. Roast for 35 to 40 minutes, until soft and lightly golden.
3. Allow the garlic to cool slightly, then squeeze the roasted cloves into a food processor. Add the white beans, remaining olive oil, lemon juice, smoked paprika, salt, and two tablespoons of water.
4. Blend until smooth and creamy, scraping down the sides as needed and adding more water for a softer texture. Transfer to a serving bowl, drizzle lightly with olive oil, and finish with a small sprinkle of smoked paprika before serving.

Creamy Cannellini Bean and Olive Dip

This creamy cannellini bean and olive dip is smooth, savory, and full of Mediterranean-style flavor. Briny olives add contrast to the mild beans, while lemon and olive oil keep the dip balanced and spreadable. It works well as a dip for crackers and vegetables or as a spread for sandwiches and wraps.

Ingredients

• 1 ½ cups cooked cannellini beans, drained and rinsed
• ⅓ cup mixed green and black olives, pitted and roughly chopped
• 3 tablespoons olive oil, plus more for finishing
• 1 ½ tablespoons fresh lemon juice
• 1 small clove garlic
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2–4 tablespoons water, as needed
• Finely chopped parsley, for garnish
• Lemon zest, for garnish

Instructions

1. Add the cannellini beans, chopped olives, olive oil, lemon juice, garlic, salt, pepper, and two tablespoons of water to a food processor.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed. Add additional water one tablespoon at a time until the dip reaches a soft, spreadable consistency.
3. Transfer to a serving bowl, drizzle lightly with olive oil, and finish with chopped parsley and a small pinch of lemon zest before serving.

Rosemary White Bean Dip with Warm Olive Oil

Fresh rosemary brings a subtle herbal note that pairs naturally with creamy white beans. Warm olive oil poured over the top adds richness and aroma without complicating things. This dip works especially well with bread or crostini. It’s understated, classic, and easy to serve.

Ingredients

• 1 ½ cups cooked white beans, drained and rinsed
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 small clove of garlic
• Salt and pepper to taste
• 1 teaspoon finely chopped fresh rosemary, plus extra for garnish
• 2-4 tablespoons water, as needed

Instructions

1. Add the white beans, two tablespoons of olive oil, lemon juice, garlic, salt, pepper, chopped rosemary, and two tablespoons of water to a food processor.
2. Blend until smooth and creamy, scraping down the sides as needed and adding more water for a softer texture. Transfer the dip to a serving bowl and smooth the surface with the back of a spoon.
3. Warm the remaining olive oil gently, then drizzle it over the dip and finish with a small sprinkle of chopped rosemary before serving.

Butter Bean Dip with Sun-Dried Tomatoes

This butter bean dip with sun-dried tomatoes is creamy, rich, and full of depth. The mild beans create a smooth base, while chopped sun-dried tomatoes add concentrated flavor and a hint of sweetness. It pairs well with toasted bread, crackers, or fresh vegetables and also works as a spread for sandwiches.

Ingredients

• 1 ½ cups cooked butter beans, drained and rinsed
• ¼ cup sun-dried tomatoes in oil, drained and finely chopped
• 3 tablespoons olive oil, plus more for finishing
• 1 tablespoon fresh lemon juice
• 1 small clove of garlic
• Salt and pepper to taste
• 2-4 tablespoons water, as needed
• Chopped parsley, for garnish

Instructions

1. Add the butter beans, sun-dried tomatoes, olive oil, lemon juice, garlic, salt, pepper, and two tablespoons of water to a food processor.
2. Blend until smooth and creamy, scraping down the sides as needed. Add additional water one tablespoon at a time until the dip reaches a soft, spreadable consistency.
3. Transfer to a serving bowl, drizzle lightly with olive oil, and finish with chopped parsley before serving.

White Bean and Caramelized Onion Dip

This white bean and caramelized onion dip is smooth, savory, and quietly rich in flavor. Slow-cooked onions add sweetness and richness, transforming this white bean dip into something deeply savory. Pair it with toasted bread, crackers, or vegetables.

Ingredients

• 1 ½ cups cooked white beans, drained and rinsed
• 1 medium yellow onion, thinly sliced
• 3 tablespoons olive oil, divided
• 1 tablespoon fresh lemon juice
• 1 small clove of garlic
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2-4 tablespoons water, as needed
• Fresh thyme leaves, for garnish

Instructions

1. Heat one tablespoon of olive oil in a skillet over medium-low heat. Add the sliced onion and cook, stirring occasionally, for 20-25 minutes until deeply golden and caramelized. Remove from heat and set aside.
2. Add the white beans, remaining olive oil, lemon juice, garlic, salt, pepper, and two tablespoons of water to a food processor.
3. Blend until smooth and creamy, scraping down the sides as needed and adding more water for a softer texture.
4. Transfer the dip to a serving bowl, top with the caramelized onions, and finish with a small sprinkle of fresh thyme before serving.

Spicy Black Bean Dip with Lime and Cumin

This spicy black bean dip with lime and cumin is smooth, bold, and full of savory depth. Cumin adds warmth while lime keeps this black bean dip balanced and lively. Blended black beans give it a smooth texture that works well with tortilla chips or vegetables. It also spreads easily inside wraps.

Ingredients

• 1 ½ cups cooked black beans, drained and rinsed
• 3 tablespoons olive oil, plus more for finishing
• 1 tablespoon fresh lime juice
• 1 small clove of garlic
• 1 teaspoon ground cumin
• ½ teaspoon salt (adjust as per taste)
• ¼ teaspoon red pepper flakes
• 2-4 tablespoons water, as needed
• Chopped cilantro, for garnish

Instructions

1. Add the black beans, olive oil, lime juice, garlic, cumin, salt, red pepper flakes, and two tablespoons of water to a food processor.
2. Blend until smooth and creamy, scraping down the sides as needed. Add additional water one tablespoon at a time until the dip reaches a soft, spreadable consistency.
3. Transfer to a serving bowl, drizzle lightly with olive oil, and finish with chopped cilantro before serving.

Smoky Black Bean Chipotle Dip

Smoky black bean chipotle dip is rich, savory, and layered with deep flavor. Chipotle peppers bring smokiness without overwhelming the beans. The texture stays smooth enough for dipping but sturdy enough for hearty chips. It works well when you want something deeper and more savory than the usual bean dips.

Ingredients

• 1 ½ cups cooked black beans, drained and rinsed
• 2 tablespoons olive oil, plus more for finishing
• 1 tablespoon fresh lime juice
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 teaspoon adobo sauce
• 1 small clove of garlic
• ½ teaspoon ground cumin
• ½ teaspoon salt (adjust as per taste)
• 2-4 tablespoons water, as needed
• Chopped cilantro, for garnish

Instructions

1. Add the black beans, olive oil, lime juice, chopped chipotle pepper, adobo sauce, garlic, cumin, salt, and two tablespoons of water to a food processor.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed. Add additional water one tablespoon at a time until the dip reaches a soft, spreadable consistency.
3. Transfer to a serving bowl, drizzle lightly with olive oil, and finish with chopped cilantro before serving.

Creamy Pinto Bean Dip with Roasted Red Peppers

Creamy pinto bean dip with roasted red peppers blends a rich bean base with gently sweet peppers. Pinto beans create a smooth texture that works well with a variety of dippers. Serve it with pita, crackers, or fresh vegetables. This dip brings warmth and balance to a snack spread.

Ingredients

• 1 ½ cups cooked pinto beans, drained and rinsed
• ¼ cup roasted red peppers, finely chopped
• 3 tablespoons olive oil, plus more for finishing
• 1 tablespoon fresh lemon juice
• 1 small clove of garlic
• ½ teaspoon salt
• ¼ teaspoon smoked paprika
• 2-4 tablespoons water, as needed
• Chopped parsley, for garnish

Instructions

1. Add the pinto beans, roasted red peppers, olive oil, lemon juice, garlic, salt, smoked paprika, and two tablespoons of water to a food processor.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed. Add additional water one tablespoon at a time until the dip reaches a soft, spreadable consistency.
3. Transfer to a serving bowl, drizzle lightly with olive oil, and finish with chopped parsley before serving.

Spiced Red Lentil Dip with Cumin and Coriander

Spiced red lentil dip with cumin and coriander offers a smooth texture with warm, savory flavor. Red lentils blend into a creamy base that feels slightly different from bean-based dips. It pairs well with naan, flatbread, or vegetables. A natural addition when expanding beyond hummus-style dips.

Ingredients

• 1 cup dry red lentils, rinsed
• 2 cups water
• 3 tablespoons olive oil, plus more for finishing
• 1 tablespoon fresh lemon juice
• 1 small clove of garlic
• 1 teaspoon each of ground cumin and ground coriander
• ½ teaspoon salt (adjust as per taste)
• Chopped cilantro, for garnish

Instructions

1. Add the red lentils and water to a saucepan and bring to a boil. Reduce the heat and simmer for 15-18 minutes, until the lentils are soft and most of the water has absorbed. Allow the lentils to cool slightly.
2. Transfer the lentils to a food processor and add the olive oil, lemon juice, garlic, cumin, coriander, and salt.
3. Blend until smooth and creamy, scraping down the sides as needed and adding more water for a softer texture. Transfer to a serving bowl, drizzle lightly with olive oil, and finish with chopped cilantro before serving.

Red Lentil Dip with Chili Oil

This red lentil dip with chili oil is smooth, rich, and layered with gentle heat. Cooked red lentils blend into a creamy base, while chili oil adds color and depth without overwhelming the dip. It pairs well with flatbread, naan, or crisp vegetables and also works as a spread for wraps.

Ingredients

• 1 cup dry red lentils, rinsed
• 2 cups water
• 3 tablespoons olive oil, plus more for finishing
• 1 tablespoon fresh lemon juice
• 1 small clove of garlic
• ½ teaspoon salt (adjust as per taste)
• Chili oil, for finishing
• Crushed red pepper flakes, for garnish

Instructions

1. Add the red lentils and water to a saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes, until the lentils are soft and most of the water has absorbed. Allow the lentils to cool slightly.
2. Transfer the lentils to a food processor and add the olive oil, lemon juice, garlic, and salt. Blend until smooth and creamy, scraping down the sides as needed and adding more water for a softer texture.
3. Transfer to a serving bowl, drizzle with chili oil, and finish with crushed red pepper flakes before serving.

Creamy Navy Bean Dip with Dill and Pickled Onion

Creamy navy bean dip with dill and pickled onion is bright, tangy, and well-balanced. Navy beans create a mild base that lets the dill and onion stand out. It works well with crackers, rye bread, or crisp vegetables. This bean-based dip is fresh and satisfying.

Ingredients

• 1 ½ cups cooked navy beans, drained and rinsed
• 3 tablespoons olive oil, plus more for finishing
• 1 tablespoon fresh lemon juice
• 1 small clove of garlic
• ½ teaspoon salt
• 2 tablespoons finely chopped fresh dill, plus more for garnish
• ¼ cup pickled red onions, finely chopped, plus more for garnish
• 2-4 tablespoons water, as needed

Instructions

1. Add the navy beans, olive oil, lemon juice, garlic, salt, dill, pickled onions, and two tablespoons of water to a food processor.
2. Blend until smooth and creamy, scraping down the sides as needed. Add additional water one tablespoon at a time until the dip reaches a soft, spreadable consistency.
3. Transfer to a serving bowl, drizzle lightly with olive oil, and finish with extra dill and pickled onions before serving.

White Bean Pesto Dip with Basil and Pine Nuts

This white bean pesto dip blends soft white beans with basil, olive oil, and pine nuts for a smooth, savory spread. The texture is whipped and creamy, with classic pesto flavors showing through without overpowering the beans. It pairs well with toasted bread, fresh vegetables, or as part of a simple appetizer board.

Ingredients

• 1 ½ cups cooked white beans, drained and rinsed
• ¼ cup fresh basil leaves, finely chopped
• 2 tablespoons toasted pine nuts, plus more for garnish
• 3 tablespoons olive oil, plus more for finishing
• 1 tablespoon lemon juice
• 1 small clove of garlic
• Salt to taste
• 2-4 tablespoons water, as needed

Instructions

1. Add the white beans, basil, pine nuts, olive oil, lemon juice, garlic, salt, and two tablespoons of water to a food processor.
2. Blend until smooth, stopping to scrape down the sides as needed. Add additional water one tablespoon at a time until the dip reaches a soft, spreadable consistency.
3. Transfer to a serving bowl, drizzle lightly with olive oil, and finish with pine nuts.

White Bean and Roasted Carrot Dip

This white bean and roasted carrot dip is smooth, lightly sweet, and gently spiced. Roasted carrots add depth and color, while cumin brings warmth without overpowering the beans. The texture is creamy and spreadable, making it easy to serve with pita, crackers, or fresh vegetables.

Ingredients

• For roasting the carrots
  • 1 cup carrots, peeled and cut into chunks
  • 1 tablespoon olive oil
  • Salt and pepper to taste
• For the dip
  • 1 ½ cups cooked white beans, drained and rinsed
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cumin
  • Salt to taste
  • 1 small clove garlic
  • 2-4 tablespoons water, as needed
  • Olive oil, for finishing
  • Finely chopped cilantro, for garnish

Instructions

1. Preheat the oven to 400°F. Toss the carrots with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 20-25 minutes, until tender and lightly caramelized. Let cool slightly.
2. Add the roasted carrots, white beans, lemon juice, cumin, salt, garlic, and two tablespoons of water to a food processor.
3. Blend until completely smooth, scraping down the sides as needed. Add additional water one tablespoon at a time until the dip reaches a soft, whipped consistency.
4. Transfer the dip to a serving bowl, drizzle lightly with olive oil, and finish with a small sprinkle of chopped cilantro before serving.