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Garlic Rosemary White Bean Dip


3 cups cooked white beans

1/4 cup extra virgin olive oil

1 large lemon, juiced (about 1/4 cup)

1 - 2 cloves garlic, peeled and coarsely chopped

1 Tbsp. chopped fresh rosemary

1 tsp. Herbamare or sea salt

Reserve bean cooking liquid as needed


  1. Place all ingredients, except cooking liquid, into a food processor fitted with the “s” blade.
  2. Process until smooth and creamy, adding bean cooking liquid as necessary to reach desired consistency (start by adding a Tbsp. at a time).

Chill until ready to serve. Flavors become more pronounced as the bean dip ages in the fridge.

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