Spicy Jalapeño White Bean Dip

I have always been scared of garbanzo beans – chickpeas, whatever you want to call them. They just look weird and they have sort of a crunchy/spongy texture, kind of like a dried bean that has not soaked long enough. The point is I have always avoided them. 

Until I finally got up the nerve to try hummus. LOVE! ♥

Several years ago our friends Lori & Rick had us over for a Superbowl party. Lori is quite the entertainer and always prepares lots of yummy snacks for her guests! This particular time she made the most delicious dip so I had to know what it was. Cannellini beans, which are basically white kidney beans, garlic, lemon juice, salt & pepper – she assured me it was so easy to make.

Fast forward to this past weekend, Lori & Rick came over for dinner. Not sure how we got in the subject, but I reminded her that she had made this delicious dip, yet I had still not tried it myself. A quick scan of the pantry and I discovered that I basically had everything I needed already.

But – you know that we have to put our spin on any recipes we share. Hummus comes in many different varieties: garlic and herb, roasted red pepper, even Greek style – O.M.G. So I thought why not give it a kick! I picked up a jar of jalapeño peppers recently so I figured this would do the trick. Enter: Spicy Jalapeño White Bean Dip. And I served it up with some pita bread, lightly seasoned with salt & pepper and grilled just a touch. Oh man!

This spicy white bean dip is just as good as hummus and does not require that you have tahini paste on hand. At least not in our pantry. And it is so easy to throw together that you will wonder why you don’t make it all the time! 

Spicy Jalapeño White Bean Dip
Prep time
Total time
An easy and delicious alternative to hummus, this spicy bean dip can be put together in a snap... Just in time for those unexpected guests!
Recipe type: Appetizer
Serves: 2 cups
  • 1 can cannellini beans, drained and rinsed
  • 1 or 2 cloves of garlic, roughly chopped
  • 2 tsp. lemon juice
  • 2 Tbs. parsley, chopped
  • ¼ cup jarred jalapeño, chopped
  • ¼ tsp. cumin
  • ¼ tsp. garlic pepper (or salt & pepper to taste)
  • ⅓ cup olive oil
  1. Add all ingredients except olive oil to a food processor or blender.
  2. Pulse until mostly combined.
  3. Pour in olive oil while blending slowly.
  4. Blend for about 1 minute.
  5. Transfer to serving dish and enjoy!

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