Beef Free White Bean Dip with Rosemary
Creamy, herbaceous, and ridiculously easy to pull together, this cannellini bean dip is the kind of appetizer that disappears fast at any gathering. The base is built on pantry-friendly white beans blended with bright lemon juice, a hint of cumin, and a fragrant garlic-rosemary oil that you bloom right in the skillet — that one small step makes a huge difference in depth of flavor. Everything gets processed until silky smooth, with a drizzle of good olive oil loosening it to the perfect spreadable consistency. A finishing scatter of red pepper flakes and a fresh rosemary sprig makes it look like something you'd order at a restaurant, even though it comes together with minimal effort. Since every ingredient here is entirely plant-based and centered on beans, olive oil, and fresh aromatics, there's nothing to swap or second-guess — it's naturally free of any meat by design. Serve it with warm pita, crusty bread, or a pile of crunchy vegetables and watch it vanish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!