A blue bowl with dip and bread chips photographed from above.

Molly Yeh’s Vegan White Bean Dip

The Food Network host uses navy beans and a touch of zippy harissa in this lemony bean dip recipe she developed with MadeGood for Allergy Awareness Month.


A blue bowl with dip and bread chips photographed from above.

Creamy Navy Bean Dip

Molly Yeh's easy appetizer was developed for people with dietary restrictions.
Course Appetizer, Hors d'oeuvres, Snack
Cuisine Mediterranean
Servings 1 cup


  • 2 large cloves of garlic smashed
  • juice of ½ lemon
  • 1 14.5 oz can navy beans drained and rinsed
  • 6 tbsp extra virgin olive oil
  • 2 tsp harissa or to taste
  • kosher salt
  • black pepper


  • In a small bowl, cover the garlic with the lemon juice and let sit for 5 minutes. In a food processor, combine the beans, olive oil, harissa, a big pinch of salt, lots of fresh ground black pepper, the garlic and lemon juice.
  • Blend until very smooth, a full 2-3 minutes. Taste and adjust seasoning as desired.
  • Store in a container in the fridge for up to 3 days.

To Serve

  • Spread two or three tablespoons of dip on the bottom of a shallow bowl and top with a handful of baby greens, sliced olives, peppers, tomatoes and pickles. Drizzle with olive oil and sprinkle with flaky salt and black pepper. Serve with a lemon wedge and gluten-free toast on the side.
Keyword bean dip, navy bean dip, vegan bean dip
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