Xanthan Gum Free White Bean Dip with Rosemary
This creamy, herb-forward dip is the kind of thing you make once and then find yourself bringing to every gathering. Bloomed garlic and fresh rosemary are gently cooked in olive oil before hitting the food processor, which means the flavor is deep and aromatic rather than sharp or raw. Cannellini beans blend up beautifully smooth with a little lemon juice, lemon zest, and cumin rounding everything out into something that tastes far more complex than the ingredient list suggests. Many store-bought dips and spreads rely on stabilizers and thickeners to get that silky texture, but here the creaminess comes entirely from the beans themselves and a steady drizzle of good olive oil — no additives needed. A finishing drizzle of oil and a pinch of red pepper flakes make it look genuinely impressive on the table. Scoop it up with warm pita, crackers, or crudités, and it disappears fast.
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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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