Rosemary-Almond White Bean Dip Recipe | Vegetarian Times Skip to main content

Rosemary-Almond White Bean Dip

This Italian-inspired spread has the smooth consistency of hummus with a hint of almonds. Try layering it in a tomato-topped bruschetta.

Ingredients: 

Ingredients: 

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¼ cup raw almonds
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¼ cup olive oil
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3 cloves garlic, minced (1 Tbs.)
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1 Tbs. chopped fresh rosemary
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2 15-oz. cans cannellini beans, rinsed and drained

Instructions: 

1. Toast almonds in skillet over medium-high heat 2 to 3 minutes, or until beginning to brown, shaking pan constantly. Set aside.

2. Heat oil in skillet over medium-high heat. Add garlic and rosemary, and sauté 1 to 2 minutes, or until fragrant.

3. Transfer oil mixture to food processor. Add beans, and process until smooth. Add almonds, and process until finely chopped. Thin with 2 Tbs. water, and season with salt and pepper, if desired.

Nutrition Information: 

Calories: 
91
Protein: 
4 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
Carbohydrates: 
9 g
Cholesterol: 
0 mg
Sodium: 
62 mg
Fiber: 
4 g
Sugar: 
<1 g
Yield: 
Makes 2 cups

Comments on this Recipe

Delicious!