The Washington Post

Pinzimonio With White Bean Dip

Pinzimonio With White Bean Dip 2.000

Photo by Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Eat Voraciously Newsletter Sep 29, 2022

There aren’t many recipes for pinzimonio, because at its most basic, it’s a selection of fresh vegetables served with olive oil for dipping. This recipe spins the Italian classic into a meal with the addition of a simple, lemony white bean dip. Use canned beans for ease, or cook your own white beans before blending them with lemon juice, olive oil and garlic. Spread the dip in a bowl and pour the greenest olive oil you can find over it. Then, use it as a dip for carrots, fennel, bell peppers, radishes, cauliflower, snap peas or any other fresh, crisp vegetable.

This recipe is featured in the Eat Voraciously newsletter. Sign up here.

Total time: 20 mins

Storage Notes: Refrigerate leftover dip for up to 5 days.

2 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-4 servings; makes 2 cups dip

  • One (15-ounce) can cannellini beans, drained and rinsed (or 1 1/2 cups cooked white beans, drained)
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 3 tablespoons fresh lemon juice, plus more to taste
  • 1 clove garlic, smashed
  • Ice water, as needed
  • Fine salt
  • Freshly ground black pepper
  • 4 small carrots (10 ounces total), scrubbed
  • 2 small bulbs fennel (8 ounces total), sliced
  • 1/2 cup snap peas
  • 1 red bell pepper (8 ounces), sliced
  • 8 small radishes (6 ounces) (may substitute cauliflower or another vegetable)


In a food processor, combine the beans, olive oil, lemon juice and garlic. Process until smooth and thick. With the processor running, drizzle in some ice water, a tablespoon at a time, until the dip is a thick but creamy consistency. Taste, and add lemon juice, if desired, then season to taste with salt and pepper.

To serve, spread the dip in a shallow bowl. Top with a few glugs of olive oil. Season lightly with salt and pepper. Serve with the carrots, fennel, peas, bell pepper and radishes, for dipping.

Recipe Source

From staff writer G. Daniela Galarza.

Tested by Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at

Nutritional Facts

Calories per serving (about 1 cup vegetables and 1/4 cup dip): 243

% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 374mg 16%

Total Carbohydrates: 32g 11%

Dietary Fiber: 10g 40%

Sugar: 9g

Protein: 6g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle