White Bean and Rosemary Dip
A vibrant, creamy white bean dip infused with aromatic rosemary and bright lemon, offering a sophisticated alternative to traditional hummus. It's quick to prepare and perfect for entertaining or a healthy snack.
For 4 servings
Rinse and drain the cannellini beans thoroughly under cold water until no foam remains.
In a small skillet over medium-low heat, add 1 tablespoon of olive oil. Add the minced garlic and 1 teaspoon of the chopped fresh rosemary. Sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
Transfer the sautéed garlic and rosemary mixture, rinsed cannellini beans, remaining 1 tablespoon of olive oil, lemon juice, salt, and black pepper to a food processor.
Process until smooth and creamy, scraping down the sides of the bowl as needed. If the dip is too thick, add 1 tablespoon of water or vegetable broth at a time, processing until the desired consistency is reached.
Taste the dip and adjust seasonings as needed, adding more salt, pepper, or lemon juice to your preference.
Transfer the dip to a serving bowl. Drizzle with a little extra virgin olive oil and sprinkle with the remaining 1/2 teaspoon of fresh chopped rosemary for garnish.
Serve immediately with pita bread, crackers, or fresh vegetable sticks, or cover and refrigerate for up to 3 days.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For Extra Smoothness: For an exceptionally smooth dip, you can peel the cannellini beans before blending, though this is optional and time-consuming.
- 2Roast the Garlic: Instead of sautéing, roast a whole head of garlic until soft and caramelized for a sweeter, milder garlic flavor. Squeeze out the roasted cloves and add them to the food processor.
- 3Adjust Consistency: The amount of liquid needed can vary. Start with less and add gradually until you achieve your preferred creamy texture.
- 4Make Ahead: This dip can be made 1-2 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature for about 15 minutes before serving for best flavor.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes or a dash of hot sauce to the food processor for a subtle heat.
Sun Dried TomatoSun-Dried Tomato
Incorporate 2-3 sun-dried tomatoes (oil-packed, drained) into the blend for a rich, tangy depth of flavor.
Herb GardenHerb Garden
Experiment with other fresh herbs like thyme, oregano, or parsley in combination with or instead of rosemary.
Why this is on our healthy list.
High Fiber
White beans are an excellent source of dietary fiber, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
Plant-Based Protein
Provides a good amount of plant-based protein, making it a satisfying and nutritious option for vegetarians and vegans.
Heart Healthy Fats
Olive oil contributes monounsaturated fats, which are known to support cardiovascular health and reduce bad cholesterol levels.
Frequently asked questions
Yes, if using dried cannellini beans, soak them overnight and then cook until very tender before using in the recipe. One 15-ounce can is roughly equivalent to 1.5 cups cooked beans.
