📝 About This Recipe
Transport your senses to the rolling hills of Tuscany with this velvety, herb-infused white bean dip. We elevate humble cannellini beans by simmering them with aromatics and blending them with bright lemon, nutty tahini, and a signature rosemary-infused olive oil. This elegant appetizer strikes the perfect balance between rustic Italian soul and a refined, creamy texture that rivals the best hummus.
🥗 Ingredients
The Bean Base
- 2 cans (15 oz each) Cannellini beans (drained and thoroughly rinsed)
- 2 tablespoons Tahini (well-stirred for creaminess)
- 3 tablespoons Fresh lemon juice (about 1 large lemon)
- 1 teaspoon Lemon zest (finely grated)
- 3/4 teaspoon Sea salt (plus more to taste)
- 2-3 tablespoons Cold water (to adjust consistency)
Rosemary-Garlic Infusion
- 1/3 cup Extra virgin olive oil (use a high-quality Italian oil)
- 3 large Garlic cloves (thinly sliced)
- 1 sprig Fresh rosemary (leaves removed and finely chopped)
- 1/4 teaspoon Red pepper flakes (for a subtle heat)
Garnish & Serving
- 1 tablespoon Pine nuts (toasted until golden)
- 1 tablespoon Fresh parsley (flat-leaf, chopped)
- 1 pinch Smoked paprika (for color)
- 1 loaf Baguette (sliced and toasted)
👨🍳 Instructions
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1
Rinse the cannellini beans under cold running water until the water runs clear. Drain them thoroughly in a colander to ensure the dip isn't watery.
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2
In a small skillet over medium-low heat, add the extra virgin olive oil and the thinly sliced garlic. Cook for 3-4 minutes, stirring occasionally.
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3
Once the garlic begins to turn a very pale golden color and smells fragrant, add the chopped rosemary and red pepper flakes to the oil.
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4
Continue cooking the oil mixture for just 1 more minute, then immediately remove the skillet from the heat to prevent the garlic from burning. Let it cool for 5 minutes.
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5
In a food processor, combine the rinsed beans, tahini, lemon juice, lemon zest, and sea salt.
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6
Pulse the mixture 5-6 times to break down the beans into a coarse paste.
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7
While the processor is running on low, slowly drizzle in about 3 tablespoons of the infused oil (make sure to include some of the garlic and rosemary bits).
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8
Process the dip for 1-2 minutes until it is completely smooth and aerated. If it feels too thick, add cold water one tablespoon at a time until the desired silkiness is reached.
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9
Taste the dip and adjust the seasoning. You may want an extra squeeze of lemon or a pinch more salt depending on the beans used.
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10
Transfer the dip to a wide, shallow serving bowl. Use the back of a spoon to create deep decorative swirls on the surface.
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11
Drizzle the remaining rosemary-garlic oil over the top, ensuring the flavored oil pools beautifully in the swirls.
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12
Finish by sprinkling the toasted pine nuts, fresh parsley, and a tiny pinch of smoked paprika over the top for a professional presentation.
💡 Chef's Tips
For the smoothest texture, process the beans while they are at room temperature rather than cold from the fridge. If using home-cooked beans instead of canned, use about 3 cups of cooked beans and ensure they are very soft. Avoid over-browning the garlic in the oil; if it turns dark brown, it will taste bitter—aim for a light golden straw color. To make ahead, prepare the dip and oil separately and store in the fridge; bring both to room temperature before assembling and serving.
🍽️ Serving Suggestions
Serve with warm, grilled ciabatta bread rubbed with a raw garlic clove. Pair with a crisp Italian white wine like Vermentino or Pinot Grigio. Use as a sophisticated spread for a vegetable sandwich with roasted red peppers and arugula. Accompany with a platter of crunchy crudités like fennel wedges, radishes, and blanched asparagus spears.