📝 About This Recipe
Inspired by the sun-drenched hills of Tuscany, this velvety dip elevates the humble cannellini bean into a sophisticated masterpiece. The secret lies in infusing the olive oil with fresh rosemary and garlic, creating a fragrant, golden base that melds perfectly with creamy legumes and bright lemon zest. It is a rustic yet elegant spread that bridges the gap between a casual snack and a high-end appetizer.
🥗 Ingredients
The Pulse Base
- 2 cans Cannellini beans (15 oz each, thoroughly rinsed and drained)
- 2 tablespoons Tahini (well-stirred for extra creaminess)
- 3 tablespoons Fresh lemon juice (roughly the juice of one large lemon)
- 1 teaspoon Lemon zest (finely grated)
Infused Aromatics
- 1/3 cup Extra virgin olive oil (use high-quality cold-pressed oil)
- 2 sprigs Fresh rosemary (leaves stripped and finely chopped)
- 3 pieces Garlic cloves (thinly sliced)
- 1/4 teaspoon Red pepper flakes (optional for a subtle back-heat)
Seasoning and Texture
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2-3 tablespoons Ice water (to achieve a fluffy consistency)
For Garnish
- 1 piece Whole rosemary sprig (for frying)
- 1 tablespoon Pine nuts (lightly toasted)
- 1 pinch Smoked paprika (for color)
👨🍳 Instructions
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1
Begin by rinsing your canned cannellini beans under cold running water until the water runs clear. Drain them thoroughly in a colander for at least 5 minutes to ensure no excess moisture dilutes the dip.
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2
In a small skillet or saucepan over medium-low heat, combine the extra virgin olive oil, sliced garlic, and chopped rosemary.
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3
Gently heat the oil for 3-5 minutes. You are looking for the garlic to turn a pale golden color and the rosemary to become fragrant and slightly crisp. Do not let the garlic turn dark brown, as it will become bitter.
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4
Stir in the red pepper flakes during the last 30 seconds of heating, then remove the pan from the heat and let the infused oil cool for 5 minutes.
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5
In a food processor, combine the drained beans, tahini, lemon juice, lemon zest, sea salt, and black pepper.
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6
Pulse the mixture 5-10 times to break down the beans into a coarse paste.
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7
With the processor running, slowly drizzle in the cooled infused oil (including the bits of fried garlic and rosemary) through the feed tube.
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8
Process for 2 minutes until the mixture is very smooth. If the dip feels too thick, add ice water one tablespoon at a time while processing until it reaches a light, whipped consistency.
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9
Taste the dip and adjust the seasoning, adding more lemon juice or salt if needed.
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10
Transfer the dip to a shallow serving bowl. Use the back of a spoon to create deep swirls and wells on the surface.
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11
Quickly fry the extra rosemary sprig and pine nuts in a tiny drop of oil until crisp, about 30 seconds.
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12
Garnish the dip with the fried rosemary, toasted pine nuts, a dusting of smoked paprika, and an extra drizzle of olive oil before serving.
💡 Chef's Tips
For the smoothest texture, simmer the canned beans in water with a pinch of baking soda for 10 minutes before blending to soften the skins. Always use fresh rosemary; dried rosemary has a woody texture that doesn't work well in a smooth dip. If you don't have tahini, you can substitute with a tablespoon of Greek yogurt for tang or almond butter for a similar nutty depth. Let the dip sit at room temperature for 30 minutes before serving to allow the garlic and rosemary flavors to fully bloom. Store leftovers in an airtight container with a thin layer of olive oil on top to prevent the surface from drying out.
🍽️ Serving Suggestions
Serve warm with toasted ciabatta slices rubbed with a raw garlic clove. Pair with a crisp, chilled Vermentino or a dry Sauvignon Blanc to cut through the richness. Use as a platter centerpiece surrounded by colorful raw crudités like watermelon radish and blanched snap peas. Spread it inside a Mediterranean-style wrap with grilled chicken and pickled red onions. Dollop onto a warm grain bowl featuring farro, roasted root vegetables, and feta cheese.