5 from 1 vote

Spicy Asian White Bean Dip

Yield: 4 Servings
Total Time:
15 mins
This bean dip recipe is probably one of the easiest we've made and one of the crowd favorites. It's quite healthy and rather than dip with chips, we'll use raw vegetables. We love white beans because they're more moist and creamy. If using canned chickpeas, you might need more olive oil because the beans are more dense and drier. 


  • 15 oz. canned white beans (rinsed)  , I prefer the creamy cannellini beans
  • 2 Tablespoons olive oil , or more if needed
  • 1/2 teaspoon sesame oil
  • 2 teaspoons soy sauce ( or to taste)
  • 1-2 Tablespoons sriracha hot sauce (or to taste)
  • 1 clove garlic , minced
  • 1/2 teaspoon curry powder
  • 1 Tablespoon lime juice
  • crackers or fried crispy bread


  1. In blender, combine all ingredients (white beans, olive oil, sesame oil, soy sauce, sriracha sauce, garlic, curry powder, water, and lime juice)

  2. Blend until smooth. If the dip is too thick, add additional olive oil. Taste the dip and add additional seasonings if desired.  

  3. Serve with your favorite crackers, toasted bread or vegetables. 

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