Rice Free White Bean Dip with Rosemary

Total time18 min

Prep time10 min

Cook time8 min

5.0

(19)

Creamy, herby, and deeply satisfying, this cannellini bean dip is the kind of thing you'll want to keep on rotation for snacking, entertaining, or just spreading onto whatever's in the bread basket. The secret is blooming the garlic and rosemary in warm olive oil before blending — that one small step infuses the whole dip with a rich, aromatic depth that store-bought versions simply can't match. Cannellini beans blitz up incredibly smooth in the food processor, and a hit of fresh lemon juice plus a touch of cumin keeps the flavor bright and layered rather than flat. Since every ingredient here is naturally grain-free, there's no need to swap anything out or second-guess a label — it just works as written. A drizzle of good olive oil and a pinch of red pepper flakes on top make it look as impressive as it tastes. Serve it with crudités, warm pita, or crusty bread and watch it disappear faster than you expected.

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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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