My father is allergic to sesame seeds, so I wanted to make an alternative to Hummus to serve with our challah on Shabbat. This white bean dip is super simple and really delicious, a nice changeover.
Leftovers can also be served on crostini or spread in grilled vegetable or chicken sandwiches.
- Cook Time
- Prep Time
- 2 cupsServings
- 1 (15-ounce) can cannelini beans
- Juice from ½ a lemon
- 1 tablespoon extra virgin olive oil, such as Colavita
- 1 garlic clove, crushed
- 1 teaspoon fresh rosemary, finely minced
- Kosher salt
- Freshly cracked black pepper
1 Drain and rinse beans.
2 Heat oil in small saucepan, once hot, add garlic and rosemary, cook just until fragrant, take off heat and set aside.
3 Put beans in food processor with lemon juice.
4 With machine running stream in oil infused with the rosemary and garlic.
5 Add salt and pepper to taste and serve.