Sesame 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. Garlicky rosemary-infused olive oil is the secret weapon here — blooming the garlic and fresh rosemary together in a skillet before blending coaxes out a richness that tastes far more complex than the ingredient list suggests. A hit of lemon juice and zest keeps everything bright, while a pinch of cumin adds just enough warmth to make it interesting. For anyone navigating sesame allergies or sensitivities, this is a genuinely exciting find. Classic store-bought dips and spreads — especially the creamy, blended kind — often rely on tahini or are processed on shared equipment with sesame-containing products. This recipe skips all of that entirely, building its silky texture from cannellini beans and good olive oil alone, with zero compromise on flavor. The result is smooth, spreadable, and completely satisfying without a drop of tahini in sight. Pile it onto crusty bread, scoop it up with fresh vegetables, or use it as a sandwich spread — it earns its place at the table every single time.
About FigFig 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!