White bean & rosemary Dip

November 23rd, 2018 - By fooddoctor
Thumbnail for White bean & rosemary Dip

This classic Italian White Bean & Rosemary Dip is perfect for the festive season and a great alternative to hummus. It's so quick and easy to make and delicious alongside toasted pittas or seeded crackers. Plus, it contains a good dose of protein and fibre.

Cooking your own beans makes this very economical, though if you don't have the time tinned beans are blissfully easy.


2 Tins of white beans or 2 cups of home cooked beans
2 Teaspoons of very finely chopped fresh Rosemary. Take your time and really cut this up as small as you have the patience for. Fresh rosemary is much better than dried. If you use dried then let your dip sit at room temperature for a while for the flavours to ripen.
A clove of garlic (or half a clove - not too much)
1 unwaxed lemon, juice & zest
½ tsp vegetable bullion to taste (this will give you a richer taste than just salt)
Tbsp of good olive oil (or oil of your choice - walnut or avocado also work well)

Pulse the beans with the chopped garlic, veggie bullion, lemon zest and oil in a food processor and stir in enough lemon juice to give it some zing. It’s as simple as that!