This vegan navy bean dip is simple in the best way. It’s creamy without any dairy, bright from fresh lemon, and has just enough heat from harissa to keep things interesting. Everything gets blended together in a few minutes, which makes it an easy option when you want something homemade but low effort.
It also happens to come from Molly Yeh, whose recipes often balance comfort and creativity, combining bold flavours, vibrant presentation and approachable techniques. This vegan white bean dip is a great example of her style—taking a handful of pantry ingredients and turning them into something that feels a little more special than expected.

Vegan White Bean Dip with Harissa
This creamy vegan white bean dip blends navy beans, olive oil, lemon and zippy harissa into a smooth, flavourful spread. Ready in just minutes, it’s a healthy, protein-rich appetizer perfect for serving with vegetables, crackers or toast.
Ingredients
- 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
Optional Garnishes
- handful baby greens
- 2 tbsp sliced green olives
- 2 tbsp peppers slivered
- 1 small tomato diced
- 2 baby cucumber diced
- pinch flaky salt
- pinch black pepper
- 1 lemon wedge
Instructions
- 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.













