Gelatin 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 get blitzed with golden garlic, fragrant rosemary, bright lemon juice, and a generous pour of extra virgin olive oil until the whole thing turns impossibly smooth and silky. A touch of cumin adds just enough warmth to keep things interesting without stealing the spotlight from those fresh, aromatic herbs. Many store-bought dips and spreads sneak in unexpected additives, so making this from scratch means you know exactly what's going into the bowl — and every ingredient here is straightforwardly plant-based and clean. The technique of gently blooming the garlic and rosemary in warm olive oil before blending is what takes this from simple to seriously impressive. Finish it with a drizzle of good olive oil, a pinch of red pepper flakes, and a fresh rosemary sprig, and it looks as beautiful as it tastes. Serve it with crusty bread, pita, or a pile 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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