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.

  • 2Servings


  • 1/4 cup raw almonds
  • 1/4 cup olive oil
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 Tbs. chopped fresh rosemary
  • 2 15-oz. cans cannellini beans, rinsed and drained


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
  • Carbohydrate Content: 9 g
  • Fat Content: 4 g
  • Fiber Content: 4 g
  • Protein Content: 4 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 62 mg
  • Sugar Content: 0.5 g