Photo: Rosemary and White Bean Dip

Rosemary and White Bean Dip

This is a fancier version of hummus, made with creamy white cannellini beans and rosemary-infused olive oil.

Yield: 
12 cups

Updated: Sat, 04/14/2018 - 12:32pm

Ingredients

Rosemary Olive Oil

  • ¼ cup extra-virgin olive oil
  • 1 teaspoon chopped fresh rosemary
  • 2 garlic cloves, minced

White Bean Dip

  • 2 cups cooked cannellini beans
  • ¾ cup toasted sliced almonds + more to garnish
  • Sea salt to taste
  • 1 Tablespoon fresh lemon juice + more if desired
  • 2 teaspoons lemon zest
  • ¼-½ cup water

Instructions

  1. Prepare Rosemary Olive Oil: Combine olive oil, rosemary and garlic in a
    small saucepan. Warm over medium heat until barely sizzling. Remove from heat, and let stand 10 minutes. Strain into a small bowl and discard rosemary.
  2. Prepare White Bean Dip: In a food processor, combine beans, almonds, sea salt, lemon juice and lemon zest with
    about half of the Rosemary Olive Oil. Blend, adding water 1 Tablespoon at a time, until thick but creamy. Add more lemon juice or salt to taste.
  3. Pour into a serving dish. Drizzle with remaining Rosemary Olive Oil and sprinkle with almonds. Refrigerate any remaining Rosemary Olive Oil in the refrigerator for up to 2 weeks. Enjoy!