The perfect celebration of fresh herbs, this dip is wonderful with crostini, pita, radish slices, or even wrapped up in kale or romaine leaves. Serve with an extra drizzle of nice, fruity olive oil. —Gena Hamshaw
extra-virgin olive oil, divided into 1 tablespoon and 3 tablespoons
chopped fresh rosemary
sea salt (or to taste)
Black pepper, to taste
fresh lemon juice
In This Recipe
In a medium-sized pan, heat the garlic in 1 tablespoon olive oil. Cook for two minutes, and then add the white beans, rosemary, and thyme. Sautee for another 4 to 5 minutes, or until garlic is soft and fragrant.
Transfer the beans to a food processor. Add the salt, pepper, lemon, and remaining olive oil. Process on high, stopping every now and then to scrape the bowl down, until mixture is totally creamy and smooth.
Pulse in the fresh parsley. Serve with an extra drizzle of olive oil.
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.