Citric Acid 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 in the fridge at all times. Cannellini beans get blended with fragrant garlic-rosemary oil, a touch of cumin, and a drizzle of good olive oil until the whole thing turns impossibly smooth and spreadable. The lemon juice and zest brighten it up just enough without overwhelming the earthy, savory base — and for anyone avoiding citric acid as an additive, fresh lemon is a clean, straightforward swap that keeps the flavor honest. Many store-bought dips and condiments sneak in citric acid as a preservative, so making this at home puts you fully in control of every ingredient. The technique of gently blooming the garlic and rosemary in warm olive oil before blending is a small step that makes a huge difference, layering in a mellow, almost buttery depth. Finish it with a swirl of olive oil and a pinch of red pepper flakes and it looks like something you'd order at a restaurant. Serve it with warm pita, raw vegetables, or crusty bread and watch it disappear.
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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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