Cinnamon 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. Garlicky rosemary oil is the secret weapon here — blooming the sliced garlic and fresh rosemary together in olive oil before blending coaxes out a depth of flavor that dried herbs simply can't match. Cannellini beans whip up beautifully smooth in the food processor, and a hit of fresh lemon juice and zest keeps everything bright and balanced. A touch of cumin adds just enough warmth without leaning on any spice that could be a concern for those avoiding cinnamon — every ingredient is straightforward and easy to verify. Store-bought dips and seasoning blends can be tricky territory since cinnamon sneaks into unexpected places, but making this at home means you control exactly what goes 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 warm pita, crusty bread, or a spread of raw vegetables 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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