Garlic Herb White Bean Dip
This white bean dip blends cannellini beans, fresh herbs, and olive oil into a quick and appetizer. It’s my favorite alternative to hummus!
- Prep
- 10 min
- Total
- 10 min
- Yield
- 8
Ingredients 8
- 1 medium garlic clove
- ½ cup packed fresh herbs (basil, thyme, oregano, chives, a small amount of rosemary leaves)
- 2 15-ounce cans cannellini beans
- ½ cup olive oil
- 2 tablespoons white wine vinegar
- ¾ teaspoon kosher salt
- Freshly ground black pepper
- To serve: carrots, celery, veggies, crackers, bread, pita, pita chips , homemade crackers , or crostini
Method 3
- 01
Peel the garlic. Remove any tough stems from the herbs; measure out ½ cup (remember with rosemary, a little goes a long way). Drain and rinse the white beans, saving some of the can liquid in a liquid measuring cup.
- 02
In the bowl of a food processor, add garlic and herbs and process until finely chopped.
- 03
Add the white beans, olive oil, white wine vinegar, kosher salt , and black pepper. Process until smooth, scraping down the bowl as necessary. To make it creamier, add a bit of the liquid from the bean can and process until smooth. Store in the refrigerator for up to 1 week.
Provenance
- recipe-clones/acouplecooks-data
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