Low Sodium White Bean Dip with Rosemary

Total time18 min

Prep time10 min

Cook time8 min

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Ingredients

6 servings

2 cans (15 oz each) cannellini beans, drained and rinsed
Amore Organic Cannellini Beans Rienzi® Cannellini Beans
See all
Chef's tip
Choose canned cannellini beans; drain and rinse if the recipe calls for it.
4 tbsp extra virgin olive oil, divided
3 cloves garlic, thinly sliced
1 tbsp fresh rosemary, finely chopped
2 tbsp fresh lemon juice
½ tsp lemon zest
¼ tsp ground cumin
½ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2–3 tbsp water

For serving

¼ tsp red pepper flakes (optional)
1 tbsp extra virgin olive oil, for drizzling (optional)
1 sprig fresh rosemary, for garnish (optional)

Instructions

1
Heat 2 tbsp of the olive oil in a small skillet over medium-low heat. Add the garlic and rosemary and cook, stirring frequently, until the garlic is softened and just golden at the edges and the rosemary is fragrant, about 3–4 minutes. Watch closely, as the garlic can brown quickly. Remove from heat and let cool for 2 minutes.
2
Transfer the garlic-rosemary oil to a food processor. Add the cannellini beans, lemon juice, lemon zest, cumin, salt, and black pepper. Process until the mixture begins to come together, about 30 seconds.

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