Ingredients
- 480 g no-salt-added canned cannellini beans drained and rinsed weight; about two 15-ounce cans
- 2 tablespoons olive oil 30 ml, about 28 g; divided
- 2 teaspoons finely chopped fresh rosemary about 2 g; divided
- 1 small clove garlic about 3 g, finely grated
- 30 ml fresh lemon juice 2 tablespoons
- 60 ml cold water 1/4 US cup; add gradually
- 1/4 teaspoon fine salt
- 1/8 teaspoon ground black pepper
Equipment
- Food processor
- Small saucepan
- Spatula
- Kitchen scale and measuring spoons
Instructions
- Drain, rinse and weigh the beans. Reserve 1 teaspoon of the measured oil and 1/2 teaspoon of the measured rosemary for the finish. Put the remaining oil and rosemary into a small saucepan.
- Warm over low heat for about 1 minute, just until the rosemary smells fragrant. Add the garlic and stir for about 30 seconds without browning. Take off the heat and cool for 3 minutes; do not put hot oil into a closed processor.
- Put the beans, lemon juice, salt, pepper, cooled rosemary-garlic oil and half the water in the food processor. Blend until creamy, stopping the motor before scraping the sides. Add the remaining water gradually, using only what is needed for a thick, scoopable dip.
- Transfer to a shallow bowl. Drizzle with the reserved measured oil and scatter over the reserved rosemary. Divide into eight equal snack portions. Bread and raw vegetables are optional serving suggestions and are not included in the estimates.
Nutrition
Calories: 102kcalCarbohydrates: 13gProtein: 4.5gFat: 3.7gSaturated Fat: 0.5gSodium: 100mgFiber: 3gSugar: 0.5g
Video
Notes
Consistency: The drained bean weight is the reference. Home-cooked beans must be fully tender. Great northern beans can replace cannellini. The final yield is roughly 600 g, depending on water used.
Storage: Refrigerate covered at 40°F/4°C or below and use within three days. Use clean utensils; lemon is flavoring, not a preservation step. Discard dip held at room temperature beyond two hours, or one hour above 90°F/32°C.
Estimated nutrition: One eighth of the entire measured batch, excluding accompaniments. Generic composition basis: 480 g drained beans at about 114 kcal/100 g = 547 kcal; 28 g oil = about 248 kcal; lemon, garlic and herbs about 20 kcal; total about 815 ÷ 8 = 102 kcal. Sodium varies substantially with the beans and salt; other nutrient values are rounded estimates.
Estimated cost: Illustrative US ingredient-portion assumptions, not current store quotes: beans $2.00 + oil $0.40 + lemon $0.30 + garlic $0.05 + rosemary $0.15 = $2.90 per batch; seasoning and water are negligible at these amounts. $2.90 ÷ 8 ≈ $0.36 per portion.
Video: Show Me MO Vegan, 3 Easy Bean Dip Recipes – Whole Food Plant-Based, originally published March 30, 2024. The white-bean segment begins at 3:07 and shows blending and consistency adjustment. Its great northern bean dip uses za'atar, mustard, vinegar and date syrup; this original cannellini version uses lemon, rosemary and measured olive oil, with gently warmed garlic.