Hazelnut Free White Bean Dip with Rosemary
Creamy, herby, and deeply satisfying, this white bean dip is the kind of appetizer that disappears fast at any gathering. Garlicky rosemary-infused olive oil gets blended right into the cannellini beans, giving the whole thing a savory, aromatic depth that store-bought dips simply can't match. A hit of fresh lemon juice and zest keeps it bright, while a pinch of cumin adds just enough warmth to make every bite interesting. The technique of gently cooking the garlic and rosemary in oil first is the real secret — it mellows the sharpness and coaxes out a richness that makes this dip taste far more complex than its ingredient list suggests. For anyone navigating tree nut allergies, this is a genuinely worry-free crowd-pleaser — every ingredient is straightforward, with no hidden nut-based thickeners or oils to second-guess. Finish it with a drizzle of good olive oil and a scatter of red pepper flakes, and it looks as impressive as it tastes. 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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