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Description
A simple and flavorful white bean dip made with creamy cannellini beans, fresh garlic, lemon juice, and rosemary, perfect for serving with pita or veggies.
Ingredients
- 2 cans cannellini beans, rinsed and drained
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh rosemary, chopped
- Salt and red pepper flakes to taste
Instructions
- Combine the beans, olive oil, garlic, lemon juice, and rosemary in a food processor.
- Pulse the mixture until it reaches your desired consistency, either slightly chunky or completely smooth.
- Season with salt and a pinch of red pepper flakes for a bit of heat.
- Transfer to a serving bowl and drizzle with a little extra olive oil before serving with pita bread or fresh vegetables.
Notes
- This dip can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust the red pepper flakes for desired spice level.
- Serve chilled or at room temperature.