Vegan White Bean Dip with Rosemary
Creamy, herby, and built entirely from pantry staples, this white bean dip is the kind of thing you'll want to keep on rotation for snacking, entertaining, or spreading onto everything in sight. Cannellini beans blitz up into a silky, luxurious base that rivals any dairy-laden dip you've ever had — no cream cheese, no yogurt, no compromises. The real magic happens in the skillet first, where garlic and fresh rosemary bloom in olive oil until fragrant and just golden, infusing every bite with deep, savory flavor. A hit of fresh lemon juice and zest keeps it bright, while a pinch of cumin adds just enough warmth to make people ask what your secret is. Every single ingredient is naturally plant-based, so there's nothing to swap or second-guess — just straightforward, whole-food cooking that happens to be completely animal-product free. Finish it with a drizzle of good olive oil and a scatter of red pepper flakes, and it looks as impressive as anything you'd order at a restaurant.
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!