Chestnut Free White Bean Dip with Rosemary
Creamy, herbaceous, and endlessly versatile, this white bean dip is the kind of appetizer that disappears fast at any gathering. Cannellini beans get blended with fragrant rosemary-infused olive oil, bright lemon juice, a hint of zest, and a touch of cumin for a dip that tastes far more complex than the effort involved. The trick is gently cooking the sliced garlic and fresh rosemary together in olive oil first — that short step builds a deeply savory, aromatic base that elevates the whole thing. Everything comes together in a food processor until silky smooth, finished with a drizzle of good olive oil and a pinch of red pepper flakes if you like a little heat. For anyone navigating tree nut concerns, this recipe is naturally reassuring — every ingredient is straightforward and easy to verify, with no ambiguous additions or processed shortcuts that could introduce hidden risks. Serve it with warm pita, crunchy crudités, or spread it thick on toasted bread for a simple lunch that punches well above its weight. It's the kind of recipe you'll keep coming back to because it's just that good.
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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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