Fish Free White Bean Dip with Rosemary
Creamy, herbaceous, and deeply satisfying, this cannellini bean dip is the kind of appetizer that disappears fast at any gathering. The secret is blooming the garlic and rosemary in warm olive oil before blending — that one extra step coaxes out a richness and depth that makes the whole dip taste like it came from a restaurant kitchen. Cannellini beans blend up incredibly smooth and buttery, while lemon juice, lemon zest, and a touch of cumin keep things bright and just a little complex. For anyone navigating fish or seafood concerns, this is a genuinely worry-free option — every ingredient is straightforward, plant-based, and easy to verify. A drizzle of good olive oil and a pinch of red pepper flakes on top make it look as impressive as it tastes. Serve it with warm pita, crusty bread, or a spread of fresh vegetables and watch it become the first thing to go.
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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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