I often like to make my own chickpea spread, but lately I've been leaning heavily on another plant-based purée: white bean dip. With little more than canned beans and lemon juice, it's almost easier than hummus; there's no mess of transferring tahini paste into the blender.
This recipe, courtesy of our friends Cara and Phoebe, is the right blend of rusticity, thanks to the rosemary, lemon, and garlic. Depending on my mood, I'll play around with it, switching up the herbs, taking out the garlic, or adding a dash of lemon zest into the mix. Serve the wholesome dip with flatbreads or carrot sticks for a healthy, meat-free snack. For a simple everyday appetizer recipe, keep reading.
One 15 oz. can cannellini or white beans, rinsed and drained
Juice of 1/2 lemon
2 teaspoons fresh rosemary leaves
1 clove garlic
1 tablespoon olive oil, plus more if needed
1/4-1/2 teaspoon salt
- In a small food processor or blender, combine the beans, lemon juice, rosemary, garlic, olive oil, and salt. Purée, adding another tablespoon of olive oil if the mixture is still coarse, until smooth. (The dip can be stored in the refrigerator for up to one week.)
Makes 4 to 6 appetizer servings.
- Dips, Appetizers
- North American