
Creamy, herby, and deeply satisfying, this white bean dip is the kind of snack that feels indulgent without any of the ingredients you'd rather avoid right now. Cannellini beans bring a naturally smooth, buttery base that's rich in plant-based protein and folate — both genuinely useful during pregnancy — while fresh rosemary and lemon juice keep every bite bright and aromatic. The garlic is gently cooked in olive oil until just golden, which mellows its sharpness and builds a warm, savory depth that raw garlic simply can't match. Everything comes together in a food processor in just a few minutes, making this an easy win on days when energy is low but cravings are loud. Store-bought dips can be a minefield of preservatives and hard-to-verify ingredients, so blending your own means you know exactly what's going into every scoop. Serve it with pita, crackers, or fresh vegetables, and finish with that optional drizzle of olive oil for a little extra richness that makes it feel genuinely special.
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 →6 servings













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