Eggless White Bean Dip with Rosemary
Creamy, herbaceous, and endlessly scoopable, this white bean dip is the kind of appetizer that disappears from the table before you've even set out the napkins. Cannellini beans blended with fragrant rosemary, bright lemon juice, and a generous pour of extra virgin olive oil create a silky, restaurant-worthy spread that comes together entirely in a food processor. The trick is briefly blooming the garlic and rosemary in warm olive oil first — that one small step builds a depth of flavor that makes the whole dip taste like it took far more effort than it did. Since every ingredient here is naturally plant-based and egg-free, there's no need to scrutinize labels or swap anything out; it's simply built that way from the start. A pinch of cumin adds a subtle earthiness that rounds out the lemon and herb notes without stealing the show. Finish it with a drizzle of olive oil, a scatter of red pepper flakes, and a fresh rosemary sprig, and it looks stunning on any spread. Serve it with warm pita, crusty bread, or a pile of raw vegetables and watch it become your most-requested party staple.
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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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