Mushroom Free White Bean Dip with Rosemary
Creamy, garlicky, and fragrant with fresh rosemary, this white bean dip is the kind of thing that disappears fast at any gathering. Cannellini beans blitz up into a silky, spreadable base that rivals anything you'd find at a restaurant — and every single ingredient here is completely free of fungi, so there's no second-guessing the label. Blooming the garlic and rosemary together in warm olive oil before they hit the food processor is the move that takes this from good to genuinely great. A hit of lemon juice and zest keeps the richness in check, while a pinch of cumin adds just enough earthy depth to make people wonder what your secret is. The whole thing comes together in one skillet and a food processor, making cleanup as easy as the recipe itself. Serve it with warm pita, crunchy crudités, or slathered onto toasted bread — honestly, a spoon works too.
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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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