Barley Free White Bean Dip with Rosemary
Creamy, fragrant, and endlessly versatile, this white bean dip is the kind of appetizer that disappears fast at any gathering. Cannellini beans get blitzed with golden garlic, fresh rosemary, bright lemon juice, and a generous pour of extra virgin olive oil until the whole thing turns silky smooth. The trick of gently cooking the garlic and rosemary together in olive oil first is what sets this dip apart — it mellows the raw bite and infuses the oil with deep, herby flavor before it ever hits the food processor. A pinch of cumin adds just enough warmth to keep things interesting without stealing the spotlight. For anyone navigating grain sensitivities, this recipe is naturally built on wholesome, straightforward ingredients with zero hidden grains to worry about — no label-reading required. Finish it with a drizzle of good olive oil, a scatter of red pepper flakes, and a rosemary sprig, and it looks as impressive as anything you'd order at a restaurant. Serve it with crudités, warm flatbread, or a crusty baguette and watch it vanish.
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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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