Name: Easy Gigantes Dip
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Mediterranean
Ingredients: 1 ½ cups dried gigantes beans; 2–3 bay leaves; 2 tablespoons lemon juice; 3 tablespoons olive oil (plus more for drizzling); 2 tablespoons tahini; 1 garlic clove; ½ cup grape tomatoes, diced; 1 small cucumber, diced; ¼ small onion, finely diced; ¼ cup pitted kalamata olives, chopped; ½ teaspoon dried oregano; ½ teaspoon dried parsley; Salt and pepper to taste; 2 tablespoons chopped walnuts (optional)

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Looking for a Mediterranean twist on your usual dip lineup? I’ve got the perfect solution: Easy Gigantes Dip. This creamy, vibrant, and totally addictive dip is made from gigantes beans, those buttery, oversized Greek beans traditionally used in Gigantes Plaki. With a silky smooth base and a colorful topping of fresh vegetables and olives, this dip is both a showstopper and a crowd-pleaser. It’s also vegan, dairy-free, and perfect for any occasion—from casual snacking to elegant entertaining.

Easy Gigantes Dip

Why You’ll Love This Recipe

I love how incredibly rich and creamy this dip turns out, without needing any dairy. The gigantes beans give it a naturally smooth texture, while tahini and olive oil add depth and body. The topping of juicy tomatoes, crisp cucumbers, and briny olives brings a refreshing contrast, making every bite a balance of creamy and fresh. It’s easy to make, packs bold Mediterranean flavors, and works just as well as an appetizer for guests or a healthy afternoon snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

gigantes beans
bay leaves
lemons
olive oil
tahini
grape tomatoes
small cucumber
small onion
pitted kalamata olives
dried oregano
dried parsley
salt and pepper
walnuts (optional)

Directions

Step 1: Soak the Beans
I soak the gigantes beans overnight or for a full 24 hours. They plump up and get ready for cooking.

Step 2: Cook the Beans
After soaking, I drain the beans and place them in a pot of fresh water with bay leaves. I bring them to a boil, then reduce the heat and simmer for about an hour until they’re soft. I make sure to reserve a cup of the cooking water before draining.

Step 3: Prep the Veggie Topping
While the beans cool, I finely dice tomatoes, cucumber, onion, and kalamata olives. I toss them in a bowl with olive oil, dried oregano, and parsley. This topping adds crunch and brightness.

Step 4: Make the Bean Dip
In a food processor, I blend the cooked beans with tahini, lemon juice, garlic, and olive oil. I add a little of the reserved cooking liquid until it’s ultra creamy. I adjust the texture with more liquid or olive oil as needed.

Step 5: Assemble
I spread the dip into a serving dish, make a slight well in the center, and spoon the veggie topping right in and around it. A final drizzle of olive oil and a sprinkle of chopped walnuts takes it over the top.

Step 6: Serve
I love serving it with warm pita, fresh veggies, or crackers. It’s perfect as a party dip or just something satisfying to snack on.

Servings and timing

Servings: 8
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Variations

No gigantes beans? I sometimes swap them with butter beans if I can’t find gigantes.
Spicy twist: I add a pinch of red pepper flakes or a drizzle of chili oil to the blended dip for heat.
Herb swap: I switch parsley for fresh dill when I want a more traditional Greek herb flavor.
Nut-free version: I skip the walnuts if I’m serving someone with a nut allergy.
Lemon zest boost: A little zest adds brightness and makes the dip feel extra fresh.

storage/reheating

I store any leftover dip in an airtight container in the fridge for up to 3–4 days. Since the topping has fresh tomatoes and cucumbers, I like to keep it separate if I know I’ll have leftovers, and spoon it on just before serving. I don’t reheat this dip—it’s best served chilled or at room temperature.

FAQs

How long should I soak the gigantes beans?

I usually soak them overnight, but if I plan ahead, a full 24-hour soak helps them cook more evenly and gives a creamier texture.

Can I make this dip ahead of time?

Yes, I often prepare the bean base the day before and add the topping right before serving. It actually allows the flavors to develop more deeply.

What can I use if I don’t have a food processor?

A blender works well too, though I stop often to scrape down the sides and help it along with a bit more liquid.

Is this dip freezer-friendly?

I wouldn’t recommend freezing it because the texture of the beans and fresh veggies can change. It’s best enjoyed fresh or within a few days of making it.

Can I add more protein to this dip?

Sure! I’ve added chickpeas or even blended in a bit of white bean before for a protein boost. It doesn’t affect the flavor much and makes it heartier.

Conclusion

Easy Gigantes Dip has become one of my go-to dips whenever I want to impress guests or just treat myself to something satisfying and healthy. It’s a creamy, flavor-packed Mediterranean dip that celebrates the natural richness of gigantes beans. With simple ingredients and vibrant toppings, it brings a bit of Greece right to my kitchen table. Give it a try—I think it might just become one of your new favorites too.