Coconut Free White Bean Dip with Rosemary
Creamy, herbaceous, and endlessly scoopable, this white bean dip is the kind of appetizer that disappears fast at any gathering. Cannellini beans blended with fragrant garlic-rosemary oil, bright lemon juice, and a whisper of cumin create a dip that tastes far more complex than the short ingredient list suggests. The trick is blooming the garlic and rosemary together in warm olive oil first — that small step builds a deeply savory base that makes every bite taste intentional. Because every ingredient here is straightforwardly plant-based and pantry-friendly, there's no need to scrutinize labels for hidden coconut derivatives the way you might with store-bought hummus or creamy dips that sneak in coconut cream for texture. A drizzle of good olive oil and a pinch of red pepper flakes on top make it look stunning on a table without any extra effort. Serve it with warm pita, crusty bread, or a pile of fresh 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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