Imported from the web

Vegan White Bean Dip with Rosemary

Name: Vegan White Bean Dip with Rosemary
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 15 oz White beans (1 can, drained and rinsed; navy or Great Northern beans are recommended, though cannellini beans may also be used); 1 tbsp Lemon juice; 1 Garlic (Large clove); 1 tsp Fresh rosemary (Finely chopped; measure after chopping); 1 tsp Fresh oregano (Finely chopped; measure after chopping. Do not substitute dried oregano); 1 tsp Fresh thyme (Finely chopped; measure after chopping); 0.25 cup Extra-virgin olive oil (Use a good-quality olive oil because its flavor comes through); 1 tbsp Water (Use 1–2 tablespoons as needed to reach the desired consistency); Salt (To taste; the instructions specify adding a pinch); Black pepper (Freshly ground, to taste)

Recipe by Megan Calipari

Imported by Starr2 on SeeMeCook

A quick, creamy vegan spread made with white beans, fresh garlic, rosemary, oregano, thyme, lemon juice, and extra-virgin olive oil. Serve it as a dip for vegetables and pita, on toast, or as a sandwich spread.

8 servings15 minItalian

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Ingredients

15 oz White beans (1 can, drained and rinsed; navy or Great Northern beans are recommended, though cannellini beans may also be used)
1 tbsp Lemon juice
1 Garlic (Large clove)
1 tsp Fresh rosemary (Finely chopped; measure after chopping)
1 tsp Fresh oregano (Finely chopped; measure after chopping. Do not substitute dried oregano)
1 tsp Fresh thyme (Finely chopped; measure after chopping)
0.25 cup Extra-virgin olive oil (Use a good-quality olive oil because its flavor comes through)
1 tbsp Water (Use 1–2 tablespoons as needed to reach the desired consistency)
Salt (To taste; the instructions specify adding a pinch)
Black pepper (Freshly ground, to taste)

Steps

1
Place the drained and rinsed white beans, lemon juice, garlic, rosemary, oregano, and thyme in the bowl of a food processor.
2
Blend on high for about 1 minute, stopping a couple of times to scrape down the sides of the bowl with a spatula.
3
With the food processor running on low, slowly stream in the olive oil.
4
Stop the food processor and scrape down the bowl again.
5
Add a pinch of salt and freshly ground black pepper, then blend once more.
6
While blending, stream in 1–2 tablespoons of water as needed until the dip reaches your desired consistency.
7
Serve immediately, or transfer the dip to an airtight container and refrigerate for up to 5 days.

Notes

Measure the herbs after finely chopping them for the most accurate measurement. The author recommends using fresh herbs and does not recommend substituting dried herbs; alternatively, use only the fresh rosemary and omit the oregano and thyme. Suggested uses include serving with vegetables and pita, spreading on sandwiches or toast, or topping with roasted vegetables. Do not freeze, according to the source.