White Bean and Rosemary Dip

Name: White Bean and Rosemary Dip
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 400 g cannellini beans (cooked, drained and rinsed); 1 pcs garlic (clove, roughly chopped); 2 tsp rosemary (fresh leaves, finely chopped); 2 tbsp lemon juice (freshly squeezed); 3 tbsp olive oil; 2 tbsp water (cold, to adjust consistency); 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

Silky smooth white bean dip infused with woody rosemary and a gentle hum of garlic. This Mediterranean-inspired spread comes together in minutes with pantry staples, perfect for slathering on crusty bread or serving alongside a platter of crisp fresh vegetables.

PREP

10m

COOK

SERVES

1 CUP

473 cal

SERVINGS

INGREDIENTS

For 2 servings

400 gcannellini beans · cooked, drained and rinsed1 pcsgarlic · clove, roughly chopped2 tsprosemary · fresh leaves, finely chopped2 tbsplemon juice · freshly squeezed3 tbspolive oil2 tbspwater · cold, to adjust consistency1 pinchsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

473

CALORIES · 1 CUP

Protein20g · 17%

Carbs52g · 44%

Fat22g · 42%

Fiber13g

Sugar1g

Saturated fat3g

Cholesterol0mg

Sodium84mg

Potassium832mg

Phosphorus287mg

How we calculate →

METHOD · 4 STEPS

prep
Prep the ingredients.
1.Drain and rinse the cannellini beans thoroughly under cold water.
2.Peel and roughly chop the garlic clove.
3.Strip rosemary leaves from the stem and finely chop.
4.Juice the lemon to get 2 tablespoons fresh juice.
mix · ~2 min
Blitz all ingredients until smooth.
1.Add beans, garlic, rosemary, lemon juice, olive oil, salt, and pepper to the food processor.
2.Pulse several times to break everything down.
3.Scrape down the sides with a rubber spatula.
4.Process continuously for 1 to 2 minutes until completely smooth.
TIPIf the dip is too thick, add cold water a tablespoon at a time while the motor runs until it reaches a silky, spoonable texture.
prep
Taste and adjust the seasoning.
Stop the processor, taste the dip, and adjust with an extra pinch of salt, a crack of pepper, or a squeeze of lemon juice as needed. Pulse once more to incorporate.
serve
Transfer to a serving bowl and finish with a drizzle of olive oil.
Scrape the dip into a wide, shallow bowl. Swirl the top with the back of a spoon and drizzle with a little extra olive oil. Top with a few reserved rosemary leaves for colour.
TIPResting the dip for 10 minutes at room temperature lets the rosemary and garlic flavours meld together beautifully.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the silkiest texture, rinse the canned beans well to remove excess sodium and any metallic taste.
2
Use high-quality extra-virgin olive oil for the best flavor in both the dip and the finishing drizzle.
3
If you don't have fresh rosemary, use half the amount of dried, but know that fresh gives a brighter, less piney flavor.
4
Let the dip rest at room temperature for 10-15 minutes after blending to allow the garlic and rosemary flavors to marry.
5
To make ahead, store in an airtight container in the fridge for up to 4 days; stir in a splash of water before serving if it thickens.

RECIPE VARIATIONS