Ingredients
Ingredients
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 tbsp olive oil
- 1 clove garlic
- 1 tbsp lemon juice
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Drain and rinse the cannellini beans thoroughly to remove excess sodium and liquid. Peel the garlic clove and chop the fresh rosemary finely.
- Combine Ingredients: Place the cannellini beans, olive oil, garlic, lemon juice, chopped rosemary, salt, and pepper into a food processor.
- Blend Until Smooth: Process the mixture until creamy and smooth. If the dip is too thick, add 1–2 tablespoons of water gradually to reach the desired consistency.
- Adjust Seasoning: Taste the dip and add additional salt, pepper, or lemon juice as preferred for balance and flavor enhancement.
- Serve: Drizzle a little olive oil on top before serving. The dip can be enjoyed warm or chilled, perfect with pita chips, roasted veggies, crackers, or crostini.
Notes
- This dip can be served either warm or chilled depending on preference.
- Pairs beautifully with pita chips, roasted vegetables, crackers, or crostini for versatile serving options.
- Use fresh rosemary for best flavor; dried rosemary can be used but reduce quantity as it is more potent.
- To make the dip smoother, peel the cannellini beans if desired.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer / Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
