Wheat Free White Bean Dip with Rosemary
Creamy, herby, and deeply savory, this white bean dip is the kind of thing you'll want to keep stocked in the fridge at all times. Cannellini beans blended with fragrant rosemary, golden garlic, and bright lemon juice create a silky spread that feels far more elevated than the effort it takes to make. Because it's built entirely from whole, naturally grain-free ingredients, there's no need to hunt down specialty flours or swap anything out — it just works as written. The trick of blooming the garlic and rosemary in warm olive oil before blending is what gives this dip its deep, almost restaurant-quality flavor. 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 vegetable crudités, rice crackers, or warm corn tortillas and it disappears fast. It's the kind of crowd-pleasing appetizer that nobody will guess took under fifteen minutes to pull together.
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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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