Pescatarian White Bean Dip with Rosemary
Creamy, herby, and endlessly scoopable, this white bean dip is the kind of thing that disappears fast at any gathering. Cannellini beans get blended with fragrant garlic-rosemary oil, bright lemon juice, a touch of zest, and a whisper of cumin until the whole thing is silky smooth and deeply savory. The trick is blooming the garlic and rosemary together in warm olive oil first — that short step in the skillet coaxes out an aromatic depth that makes this dip taste far more complex than the ingredient list suggests. A drizzle of good olive oil and a pinch of red pepper flakes on top take it from simple to stunning in about thirty seconds. It fits naturally into a plant-forward pescatarian spread, pairing beautifully with crudités, warm pita, or alongside a platter of grilled fish. Everything here is whole, recognizable, and free of any meat-based ingredients, so there's no label-reading required — just great food.
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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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