Almond Free White Bean Dip with Rosemary
Creamy, herby, and deeply satisfying, this white bean dip is the kind of appetizer that disappears from the table before anyone even asks what's in it. Garlicky rosemary-infused olive oil is the secret weapon here — blooming the garlic and fresh rosemary together in a skillet before blending coaxes out a warm, aromatic depth that makes this dip taste far more complex than its ingredient list suggests. Cannellini beans blend up incredibly smooth and rich, especially with the slow drizzle of olive oil and a splash of water to get that perfectly spreadable consistency. A hit of lemon juice and zest keeps everything bright, while a pinch of cumin adds just enough earthy warmth to round it all out. For anyone navigating nut allergies or avoiding almond-based dips and spreads — which show up more often than you'd expect in store-bought hummus alternatives — this recipe is a genuinely satisfying swap made entirely from whole, straightforward ingredients. Finish it with a drizzle of good olive oil, a scatter of red pepper flakes, and a fresh rosemary sprig, and it looks as impressive as anything you'd order at a restaurant.
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 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
- 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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