Pistachio Free White Bean Dip with Rosemary
Creamy, herby, and deeply satisfying, this white bean dip is the kind of thing you'll want to keep in the fridge at all times. Blooming sliced garlic and fresh rosemary in warm olive oil before blending is the move that sets this recipe apart — it coaxes out a mellow, fragrant depth that raw garlic simply can't deliver. Cannellini beans blitz up incredibly smooth with a splash of water and a generous pour of extra virgin olive oil, landing somewhere between hummus and a luxurious spread. A hit of fresh lemon juice and zest keeps everything bright, while a pinch of cumin adds just enough warmth to make you wonder what's in it. Store-bought dips can be a minefield when you're avoiding tree nuts, since pistachios and other nuts often share production lines with seemingly unrelated products — making a homemade version like this one a genuinely smart call. Finish it with a drizzle of olive oil, a scatter of red pepper flakes, and a sprig of rosemary, and it looks as good as it tastes. Serve it with warm pita, crusty bread, or a pile of crunchy vegetables and watch it disappear.
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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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