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Vegan white bean dip and marinated artichoke hearts in a bowl with a spoon and glass of white wine pita bread on the side

Mediterranean Vegan White Bean Artichoke Dip 

Mediterranean Vegan White Bean Artichoke Dip is so easy to make, it will most likely become your new go-to appetizer for when you are in a rush. This dip is heavenly creamy, vegan, gluten-free, requires no cooking, and is made with shelf-stable ingredients. And… it takes less than 15 minutes to whip it up! Let the Mediterranean flavors of marinated artichoke hearts, buttery white beans, lemon, and za’atar take you away. Grab a glass of your favorite Pinot Grigio and enjoy!

  • Total Time: 15 minutes
  • Yield: 4 1x



For the vegan white bean dip:

14 ounce (400 g) can of cannellini beans, drained and thoroughly rinsed

1 small clove of garlic, crushed

2 tablespoons (30 g) of tahini

the zest of one lemon (about 1 tablespoon)

the juice of half a lemon (2 tablespoons or 30 ml)

1 tablespoon (15 ml) of extra-virgin olive oil, plus more to serve

2 teaspoons (5 g) of za’atar

½ teaspoon of flaky sea salt

  teaspoon of pepper

3 tablespoons (45 ml) of iced water

For the add-ins:

10 ounce (280 g) jar of marinated artichoke hearts, drained

a small handful of flat-leaf parsley chopped

a pinch of crushed red chili flakes (I used Aleppo pepper), red chili powder, or paprika powder work too


Start by making the vegan white bean dip:

  1. To a food processor or high-power blender, add the rinsed and drained white beans, crushed garlic, tahini, lemon zest, lemon juice, extra-virgin olive oil, za’atar, pepper, and salt.
  2. Mix for 5 minutes, adding 3 tablespoons of iced water while mixing, until ultra creamy.
  3. Plate in a serving bowl (you can use the back of a spoon to create swirls and crevices where the extra-virgin olive oil will go).

Assemble the dip:

  1. Add the drained marinated artichoke hearts on top of the white bean dip (feel to free to cut them lengthwise if they are too big).
  2. Drizzle a generous amount of extra-virgin olive oil, sprinkle chopped flat-leaf parsley, optional crushed red chili flakes (I used Aleppo pepper), and extra za’atar.

Enjoy with a glass of chilled dry Pinot Grigio!

Nim Keys

Depending on the variety of white beans used, you might need to add more iced water to achieve a “runnier” dip. Feel free to adjust the quantity according to taste.

  • Author: Ninon
  • Prep Time: 15
  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: Mediterranean
  • Diet: Vegan


  • Serving Size:
  • Calories: 187
  • Sugar: 2.3 g
  • Sodium: 448.1 mg
  • Fat: 8.1 g
  • Carbohydrates: 25 g
  • Protein: 7.7 g
  • Cholesterol: 0 mg

Keywords: vegan white bean dip, mediterranean white bean dip, tuscan white bean dip, white bean and artichoke dip, vegan appetizer, gluten-free dip