As popular as hummus has become over the past decade, let’s face it: it can get old. Even for the staunchest lovers of the Mediterranean delight such as myself. Another favorite bean widely used in Italian culture is the cannellini or white bean. An excellent change of pace from the beloved garbanzo bean, it is a tad starchier, which gives this dip a creamier consistency than the old standby. But this magic bean powerhouse is also packed with fiber (5.5 grams per ½ cup serving) as well as protein (8.5 grams).
I recently snipped some fresh rosemary from the garden and wondered what I could do with it. This recipe was the result. Caution—if you’re not a garlic fan, use a little bit less. Personally, I can’t get enough of it, which is why I added “garlic” to the actual title of the recipe. As always, cooking is an art, not a science. Have fun, play, and enjoy the fruits of your creativity!
- 1 - 1½ cups cannellini beans, drained and rinsed
- 1 large clove garlic
- 1 Tbsp. rosemary sprigs (fresh is always better, but if using dried, start with a smaller amount and add to taste)
- 3 Tbsp. olive oil
- juice of ½ lemon
- ½ tsp. - 1 tsp. salt (to taste)
- water, as needed for desired consistency
Add all ingredients to a blender. Blend until smooth and transfer to serving dish. Chill in the refrigerator for at least an hour before serving. Add some rosemary sprigs to the serving dish for flair.