Tree Nut Free White Bean Dip with Rosemary
Creamy, herbaceous, and endlessly scoopable, this white bean dip is the kind of appetizer that disappears fast at any gathering. Cannellini beans blended with fragrant rosemary, bright lemon, and a hint of cumin create a smooth, satisfying spread that feels far more elevated than the effort involved. The trick is blooming the garlic and rosemary in warm olive oil first — that short step in the skillet coaxes out deep, savory flavor before anything even hits the food processor. Store-bought dips can be a minefield when you're avoiding tree nuts, since tahini-based or "gourmet" versions often sneak in cashew cream or almond flour as thickeners — none of that here. Every ingredient in this recipe is straightforward and easy to verify, so you can serve it with total confidence. Finish it with a drizzle of good olive oil and a pinch of red pepper flakes, and it looks stunning on any table.
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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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