Lupin Free White Bean Dip with Rosemary
Creamy, herby, and bright with lemon, this cannellini bean dip is the kind of thing you'll want to keep on rotation for every gathering or weeknight snack spread. The trick is blooming the sliced garlic and fresh rosemary in warm olive oil first, which coaxes out deep, fragrant flavor before a single bean hits the food processor. A touch of lemon juice, lemon zest, and ground cumin round everything out so the final dip tastes layered and intentional rather than flat. Lupin flour and lupin-based ingredients have quietly crept into a surprising number of store-bought dips and spreads, so making this one from scratch with straightforward pantry staples keeps things clean and worry-free. Cannellini beans blend up silky smooth with a steady drizzle of good olive oil and a splash of water, giving you that luxurious, restaurant-style texture at home. Finish it with a drizzle of extra virgin olive oil, a pinch of red pepper flakes, and a fresh rosemary sprig, and it looks as impressive as it tastes. Serve it with warm pita, crunchy vegetables, or crusty bread and watch it disappear fast.
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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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