Caffeine 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 on rotation for snack boards, weeknight appetizers, and everything in between. Cannellini beans blended with fragrant rosemary, bright lemon, and silky olive oil create a dip that feels far more luxurious than the short ingredient list suggests. The trick is blooming the garlic and rosemary together in warm oil first — that quick step coaxes out incredible depth of flavor before anything even hits the food processor. A touch of cumin adds just enough earthiness to round it all out without stealing the show. Since every ingredient here is naturally free of stimulants, you can enjoy this as a late-night snack or an afternoon spread without a second thought. Finish it with a drizzle of good olive oil and a pinch of red pepper flakes, 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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