Pork Free White Bean Dip with Rosemary

Total time18 min

Prep time10 min

Cook time8 min

5.0

(19)

Creamy, fragrant, and endlessly versatile, this white bean dip is the kind of appetizer that disappears fast at any gathering. Cannellini beans get blended with golden garlic, fresh rosemary, bright lemon juice, and a generous pour of extra virgin olive oil — every ingredient is completely plant-based and naturally free of any pork-derived products, so there's nothing to second-guess. The trick of gently cooking the garlic and rosemary together in olive oil before blending is what sets this apart from a basic pantry dip; that infused oil carries deep, savory flavor all the way through. A touch of cumin and lemon zest round out the profile in a way that feels sophisticated without any fuss. The result is silky smooth, spreadable, and just begging to be finished with a drizzle of olive oil and a pinch of red pepper flakes. Serve it as a starter with warm pita or crusty bread, or use it as a spread to elevate sandwiches and grain bowls throughout the week.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!