Yield: about 2-3 cups


  • 4 cloves garlic
  • 2 tbsp. fresh rosemary leaves
  • ½ tsp. kosher salt
  • 3 cups cooked cannellini beans (or 2 15 oz. cans, rinsed and drained)
  • 2 tbsp. water
  • 5-6 tbsp. extra virgin olive oil
  • Freshly ground pepper
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  • step 1: HideShow Images

    In the bowl of a food processor, combine the garlic and rosemary leaves. Pulse until finely minced. Add in the salt, beans and water, and pulse briefly again, scraping down the sides, until the mixture is coarsely pureed. With the food processor running, add the olive oil through the feed tube. Once incorporated, scrape down the sides of the bowl, process 2-3 minutes longer until the dip is fluffy and smooth. Season to taste with freshly ground pepper and additional salt, if needed. Serve.