Very similar to hummus, this cannellini bean dip has a light and clean flavor thanks to the rosemary. To be honest, I wasn’t sure I would like this as I sometimes find rosemary overpowering.
To my surprise, it was perfect. Served alongside some mixed olives and fire-roasted peppers, this was a meal for me!
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1 can (14.5 ounces) white cannellini beans, or 2 cups cooked, drained (reserve 1/4 cup water)
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1/2 teaspoon kosher salt (less if using canned)
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2-5 cloves garlic, fresh or roasted
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leaves from one 2-inch sprig rosemary
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2 tablespoons olive oil
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2 tablespoons reserved water (add more, if needed)
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fresh ground pepper
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More olive oil to garnish
Place beans, salt, garlic, herbs, pepper, and 2 tablespoons reserved water. Process until smooth and creamy. Add the olive oil and process a few more seconds. Taste for seasonings and adjust.
Serve garnished with a little drizzle of olive oil.
Delicious served on crostini topped with arugula, prosciutto, or just by itself. Or with crackers, carrots, and celery…delicious!
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