This white bean dip recipe is a garlicky butterbean hummus that’s full of nutrients and flavour! Use light, crispy vegan feta filo parcels for scooping or serve with flatbread, chips, crudité, or crostini as a dip. Or enjoy as a spread on sandwiches and wraps!

I’ve long been an advocate of the fact that good food doesn’t always have to be complicated.  Sure it CAN be. But it doesn’t HAVE to be. It can be as simple as this white bean dip.  Which is no more complicated than chucking a few simple ingredients into a food processor and blending to THE creamiest, deliciousest (pretty sure that’s not a word but I’m going with it) homemade hummus you’ll ever try.

Because move over chickpeas, you’ve been usurped!

This white bean hummus has so much bright and vibrant flavour, you might never go back to shop bought! It’s so delicious when served with chips, pita, veggies. Or take it up a whole notch or two and turn it into meal with crisp little filo parcels housing lightly spiced, garlicky vegan feta and spring onions.

How to make vegan feta filo parcels

You can of course make the hummus with out the feta parcels. Or the feta parcels without the hummus 😉  But the combination of the two is beyond perfect. AND you can make the hummus while the parcels cook!

For the parcels mix together the crumbled feta, garlic granules, sumac and spring onions.

Lay a sheet of filo flat and brush all over with a little oil. Pile some of the feta mixture in the middle. Fold the filo over the vegan cheese to make a little parcel. It doesn’t have to be perfect, I think their slightly wonky shape adds to their rustic charm!

Place on a baking tray, brush the top with a tiny bit more oil and sprinkle with seeds, or za’atar or even something like Everything But the Bagel seasoning. Repeat until you have 4 parcels.

TIP: Only unwrap one sheet of filo at a time and keep the unused filo under a damp tea towel to prevent it becoming too dry.

Bake for 20-25 minutes until crisp and golden.

How to make white bean dip

Just a few simple ingredients are needed for the creamiest butterbean hummus:

• Butterbeans – drain and rinse. You could also use cannellini beans.
• Tahini – aka sesame seed paste and such a versatile ingredient
• Garlic – I’ve used fresh garlic but if you want a less pungent garlic flavour use roast garlic (simply wrap your garlic in foil and roast in the oven for 30 minutes).
• Lemon – just the juice, though if you want to give your white bean dip even extra pep you could add in some of the grated zest too.
• Sumac – adds a very unique depth of flavour. You could sub with smoked paprika or cumin.
• Salt and pepper – add a pinch of each to start then taste when blended and add more as needed.
• Oil – I recommend a decent olive oil for flavour or any nut/seed oil.
• Ice cubes – I’ve included using a couple of ice cubes because it helps make the butterbean hummus even creamier. Does make a racket while you’re whizzing the mix though!

Put all the ingredients for the dip into a food processor or blender and whizz until smooth and creamy.

Recipe notes

This white bean dip is an excellent source of nutrients, and beans are packed with fibre. Even though white beans are not a low carbohydrate food, they are high in fibre and considered a nutritionally dense super food.

Serve this butterbean hummus at room temperature if possible (leave out for a couple of hours) but store in an airtight container in the fridge for up to one week.

The filo pastry parcels are best eaten as soon as possible after baking. I’ve not tried making them ahead of time as filo can be temperamental and dry out very easily once unwrapped.

Looking for even more easy, healthy appetisers? Try these:

Spring Onion & Spinach Pancakes 

BBQ Cauliflower Wings

Sweetcorn and Chickpea Fritters

Smoked Cheese and Herb Scones

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