Rosemary’d Dip
Bean dips are delicious and versatile, and easily enjoyed year round. One of my favorites is my personal white bean dip with spices, which was printed in Gourmet magazine. This one is similar in the use of white beans, but instead of spices, I only use fresh rosemary. So if you like rosemary, you’ll love this dip.
I don’t know if this is as much a dip or a spread, since I typically serve it with a spreader, especially with guests. Whatever you choose to call it, it’s a soft, spreadable purée of rosemary- and garlic-flavored white beans.
It can served in a bowl alongside breads and crackers, as I have, or creatively topped on crostini for a prettier presentation.
And let’s not forget the healthful benefits of beans. It’s wonderful to enjoy a delicious appetizer that’s actually good for us!
Rosemary’d White Bean Dip
2 cans Great Northern Beans
Scant 1/4 cup extra-virgin olive oil
3 cloves garlic, peeled
1 teaspoon chopped rosemary leaves
1/2 teaspoon salt
First place the beans in a colander. Rinse and let drain.
Place the drained beans in the jar of a food processor. Add the olive oil and garlic cloves and purée until the mixture is smooth.
Always process the garlic first to ensure there are no pieces of garlic left, then proceed with the recipe.
Scape down the puréed beans in the jar and process again.
If you’ve picked your rosemary early in the day, simply stick them in water to keep them fresh. I routinely do this even though I’m not sure how much it helps! I figure it can’t hurt.
Then add the rosemary leaves and salt to the beans and process by pulsing. If you think the purée could be a little softer, add another tablespoon of olive oil.
If you’re making the white bean dip about 3-4 hours before serving, definitely make it on the soft side, because the beans will absorb the oil. But I wouldn’t make it any earlier then 3 or 4 hours and definitely don’t refrigerate it; the texture changes.
Place the dip in a serving bowl and serve at room temperature with assorted breads, and/or crackers. Vegetables are good with it, too.
About the Author: Chef Mimi
I agree.
I still make this yummy dip from our Enid days. Sure miss our get togethers.
Good to know, Claire!!!
Excellent – I haven’t seen a hummus like dip made with white beans before :-)
I just prefer white beans. But I love real hummus, too.
Oh good! Tell me what you think!
This looks like a wonderful and healthy recipe! I have never tried making a bean dip (other than the hummus) and this will be on my list of things to try!
You should! It’s not hummus, but it’s just as good!
Oh what fun this dip seems to promise, chef Mimi! true, an overly garlicky aftertaste is not good for intimate banter … but, as you point out, taking the germ helps and … we all love rosemary!
http://www.youtube.com/watch?v=b9XyhFQeob0
I remember this song! We’re dating ourselves!
I adore rosemary, such a wonderful way to use it. Quick tip to peel garbanzos, though only works with home cooked, the canned beans are too mushy. Lay a tea towel on the kitchen bench and tip the beans on top. Cover with a second towel. Gently roll the beans around under the palms of your hands. This action will slip the beans from the skins.
Oh, this makes much more sense! Thanks for the tip!
It really is!
Rosemary is a favourite herb my friend, yummy addition :D
Cheers
Choc Chip Uru
Oh, then you’ll love this dip!
That sounds delicious – and dairy-free. I’m intrigued to know what spices you use sometime rather than rosemary (almost always rather pungent round where I live – in Provence). Have you tried it with the fresh ‘coco’ beans you buy in France (called borlotti beans in England)?
Since I live in Oklahoma – no! But I’d love to! The closest would be canellini beans…
For my other version, I use cumin, coriander, and a little cayenne. The link is in the first paragraph!
Looking a little bit like hummus ! Love it ! Appetizing photos as well :)
But tastes nothing like it!
Also try my spicy bean dip – the link is in the first paragraph. Delicious and healthy!