A healthy recipe made with cannellini beans, rosemary, lemon and olive oil.
Keyword appetizer, dip, healthy
Prep Time 5minutes
1 food processor or blender
2cansCannelini Beans15.5 oz cans
zest of 1/2 lemon
juice of 1/2 lemon
1 tbspfresh rosemaryroughly chopped
freshly cracked pepper
In the bowl of your food processor, place the beans, rosemary and juice and zest of 1/2 lemon.
Pulse until roughly combined. Add olive oil, salt and pepper. Pulse again until you get your desired consistency. I like to have a bit of texture to my bean dip, but you can pulse it until smooth and creamy.
Pour into a bowl and top with a sprig of fresh rosemary (optional) and freshly cracked pepper. You can also drizzle a bit of olive oil on top as I have here.
Serve with naan bread, vegetables or a baguette.
If making this recipe ahead of time, skip step 3 and refrigerate in an airtight container for up to a week.