Brazil Nut Free White Bean Dip with Rosemary
Creamy, herby, and deeply satisfying, this white bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Cannellini beans get blended with fragrant garlic-rosemary oil, bright lemon juice, a hint of zest, and a touch of cumin until the whole thing is impossibly smooth and spreadable. The trick of gently cooking the garlic and rosemary in olive oil before blending is what sets this apart — it mellows the sharpness and coaxes out a warmth that raw garlic just can't deliver. Store-bought dips can be a minefield when you're navigating nut-related concerns, since shared facilities and vague labeling make even simple snacks feel risky. Making it yourself with these straightforward pantry ingredients means you know exactly what's in the bowl. Finish it with a drizzle of good olive oil, a pinch of red pepper flakes, and a fresh rosemary sprig, and it looks like something you'd order at a restaurant. Serve it with crusty bread, crackers, or a pile of fresh vegetables and watch it disappear.
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!