Name: Garlic and Rosemary White Bean Dip
Total time: 40 min
Ingredients: 1 (15-ounce) can cannellini beans , rinsed; 1/4 cup extra-virgin olive oil; 2 tablespoons water; 2 teaspoons lemon juice; 1 teaspoon minced fresh rosemary; 1 small garlic clove , minced; 1/4 teaspoon table salt; 1/4 teaspoon black pepper; Pinch cayenne pepper

Why This Recipe Works

More often than not, white bean dips appear as a chalky and bland alternative to hummus. We wanted to find a way to make white bean dip flavorful without sacrificing texture or taste. We jump-started the dip-making process with canned cannellini beans and combined them with good-quality olive oil for richness, a splash of water for texture, and some lemon juice for brightness. Fresh rosemary and garlic completed the flavor profile.

Before You Begin

Serve this dip with slices of toasted baguette or tortilla chips, or use it as a spread for sandwiches. You can make the dip up to 24 hours in advance, but wait to drizzle it with oil until right before serving.

Instructions

Process beans, 3 tablespoons oil, water, lemon juice, rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne in food processor until smooth, about 45 seconds, scraping down sides of bowl as needed.

Transfer to serving bowl, cover, and let stand at room temperature for at least 30 minutes. Season with salt and pepper to taste. Drizzle with remaining 1 tablespoon oil and serve.