Vegan Rosemary White Bean Dip
Indulge in the herby and aromatic flavors of this vegan rosemary white bean dip. Whether you follow a vegan lifestyle or want a healthy alternative, this plant-based dip will captivate your taste buds.
Servings: 4
Calories: 70kcal
Ingredients
- 1 can white cannellini beans (400g / 15oz)
- 1 garlic clove
- 1 ½ tablespoon olive oil (extra-virgin)
- 1 tablespoon fresh rosemary (chopped)
- ½ teaspoon fresh lemon juice
- salt and pepper to taste
Instructions
- Rinse the white beans under cold water and drain them. Peel and mince the garlic.
- Heat ½ tablespoon of the olive oil in a saucepan on medium heat. Add the garlic and roast for a couple of seconds. Transfer the drained beans to the saucepan and season with salt and pepper. Saute for about 5 minutes. Stir frequently until the beans are mushed slightly. Remove from the heat and let cool for a couple of minutes.
- Transfer the mixture to a food processor or blender and blend until smooth and creamy. Add the remaining tablespoon of olive oil during the blending process for a creamier dip.
- Taste the dip, add chopped rosemary, a splash of lemon juice, and season with salt and pepper again if needed. Serve with whole wheat bread, sliced vegetables, crackers, or your favorite dippers.
Notes
- Flavor variations – Add fresh basil, thyme, or parsley for a herbaceous twist. Smoked paprika, cumin, or chili powder can add a smoky or spicy kick to the dip.
- Texture adjustments – If you prefer a chunkier texture, you can reserve a small portion of the white beans and roughly mash them with a fork. Then, add them back to the blended dip.
- Additional ingredients – To add extra depth of flavor, incorporate roasted red peppers, sun-dried tomatoes, or caramelized onions.
Nutrition
Serving: 1serving | Calories: 70kcal | Carbohydrates: 3.9g | Protein: 1.9g | Fat: 8g | Saturated Fat: 0.9g | Cholesterol: 32mg | Sodium: 74mg | Potassium: 12mg | Fiber: 2g | Sugar: 0.2g | Calcium: 12mg