In California, it seems you can’t hit a single party without ten different people bringing hummus. Don’t get me wrong—I LOVE hummus. As a Greek girl, it comes with the territory. But if you’re looking for a new way to spice up your Mediterranean bean dip offerings for your next gathering, look no further than this unbelievably fast and tasty Tuscan White Bean Dip. Creamy, delicious and flavor-packed with just the right amount of chunk, this vegan and gluten-free side dish can be served warm or room temp. It’s a savory, hearty, mouth-and-soul-satisfying twist on a white bean dip to leave your guests begging for more. The best part? It literally takes ten minutes from start to finish, possibly less if you’re a Speedy McGee—the fastest gourmet meal you’ll ever make! It all happens in one pan with basically no clean-up. Try this recipe out and keep it in your back pocket as your secret weapon and be prepared to impress with zero fuss. Serve with vegetable crudités and crackers as an appetizer or with crostini and gf toasts as an accompaniment for a cheese board. Bon Appétit!
Prep Time: 5 mins
Cook Time: 5 mins
Total: 10 mins
Serves: 4 people
- 2 cans of cannellini beans, strained
- 3 cloves of garlic, peeled
- 1-2 sprigs of fresh rosemary
- ½ cup organic extra virgin olive oil
- juice of ½ a lemon
- red pepper flakes (to taste)
- salt & pepper (to taste)
Mince garlic cloves into small chunks. De-stem rosemary leaves.
HOT TIP: Check out our video on how to de-stem rosemary in a flash.
Pour olive oil into a skillet on the stovetop and heat until it begins to bubble. Switch heat to low and add minced garlic, cooking until it turns a light golden brown. Using kitchen shears, cut rosemary leaves into chunks directly into the oil. Allow to simmer for 1-2 minutes, until it begins to slightly crisp.
Pour drained cannellini beans directly into the pan with the flavored oil. Mash beans into the oil using a potato masher. I like to leave chunks of beans so that the dip feels really hearty, but you can mash to your own desired consistency.
Squeeze the juice of half a lemon into the pan and stir. Add red pepper flakes, salt & pepper to taste.
Serve hot in a bowl. Top with a dash of red pepper flakes, ground pepper & a drizzle of extra virgin olive oil on top. Garnish with a fresh sprig of rosemary.
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If you enjoyed this recipe, try our other Delicious Dips~
Spinach Artichoke Dip: https://sirensandscoundrels.com/2016/03/31/spinach-artichoke-dip/
Texas Caviar: https://sirensandscoundrels.com/2015/12/30/texas-caviar-a-new-years-appetizer/
Words & Recipe by Christina Huntington // Photography by Sarah Prikryl
© 2016 Sirens and Scoundrels