White bean dip

About this recipe

White bean dip is a Mediterranean-inspired spread made with tender cannellini beans, olive oil, garlic and lemon. Although many white-bean purées belong to Italian and wider Mediterranean home cooking, this particular roasted-garlic and rosemary combination should not be presented as a documented historical classic. Slow roasting softens the whole head of garlic and mellows its sharpness; the resulting paste can be blended into beans without the pungency of multiple raw cloves. Fresh lemon juice adds brightness, while a small amount of finely chopped rosemary supplies a resinous herbal note without overpowering the mild beans. Gradually adding warm water is a reliable way to adjust texture without relying on excessive oil. The smooth, spoonable dip is useful with raw vegetables, toasted flatbread or as a sandwich spread. Serve it at room temperature for fuller aroma, but refrigerate leftovers promptly. It differs from chickpea hummus because it uses white beans and contains no tahini.