Posts Tagged ‘dip’

Post 7/13 – Tuscan White Bean Dip

January 12, 2012 2 comments

Yahoo, halfway through the Baker’s Dozen Blitz of Posts!  Thought I’d share one of our favorite dips.  Not sure if this is really Tuscan, but it is Tuscan inspired.  We had similar flavors on our recent Italian honeymoon (rosemary, garlic, and lemon – yum!). One of these days, I’ll post some photos from our trip.  We took lots of photos!!  Once I can figure them out, I’ll also post some recipes from our trip. Trying to re-create the flavors  is challenging, but the experiments are fun. Back to the “bean dip,” guess it doesn’t really matter what it’s called, I just know it is delicious and is an easy-to-make alternative to traditional hummus. 

 Tuscan White Bean Dip

 ¼ cup olive oil

1 teaspoon fresh rosemary, coarsely chopped (stems removed)

2 cloves garlic, sliced

19 ounce can of cannellini beans, rinsed and drained*

½ cup almonds, lightly toasted (slivered, sliced, or chopped; raw would also work, but I like the added flavor from the toasting)

1 teaspoon Kosher salt

¾ teaspoon black pepper

½ lemon (both the juice and the zest)

¼ cup hot water, as needed


Optional Garnishes:

almonds, sprinkle of lemon zest, drizzle of  olive oil, sprig of fresh rosemary


Infuse the olive oil with the rosemary and garlic: combine the olive oil, rosemary, and garlic in a glass microwave-safe container and heat in the microwave for about 30 seconds (stop every 10 seconds to check for burning).  You can also do it in a small pan on the stove on low heat for about 5 minutes.   While you are preparing the rest of the ingredients, let the mixture sit for about 5 to 10 minutes.  Then, use a strainer or a spoon to remove some of the rosemary (it can get bitter).  I like rosemary, but sometimes it can be overwhelming.   You can also remove the garlic if that is your preference.  But I love the extra garlic flavor.  I’ve been known to add even more garlic. Remove what you want, leave what you want, it’s your dip!

In a food processor, combine the beans, almonds, salt, pepper, lemon juice, lemon zest, and the rosemary garlic infused olive oil. Pulse until the ingredients come together.  If it is too thick, add some hot water (start with a tablespoon).  Pulse the mixture a few more time.  Add a bit more water if needed. Taste and adjust the seasonings as needed (might need a bit more lemon juice, salt, or pepper).  Process until the mixture is thick but still has some texture and is spreadable and dipable (I’m making up more words).  If you want it more like traditional hummus, you can process it until it is a creamy purée.   Keep in the refrigerator but serve at room temperature.  Great on sandwiches or served with pita, crackers, or raw veggies!


*A note about cannellini beans.  Cannellini beans are an Italian white bean, sometimes known as white kidney beans.  You can buy them canned or dried.  I typically use canned, because this is such a quick snack to whip up for company, they are easier.  However, using dried beans that I soaked and cooked myself would probably be better.  I know my hummus is better when I used freshly cooked garbanzo beans.  If you can’t find cannellini beans, you can substitute navy beans or great northern beans.  They are easier to find and less expensive.  And truthfully, they might work better since their texture tends to be drier.  Last time I made this recipe, the cannellini beans were a little too moist and the dip was a bit soupy (had to adjust by adding more almonds).  Yep, I have my fair share of  mess ups!


Thanks to Matt for the photo.  The pottery in the photo is from our friend Diane Walls, an awesome artist in Huntsville (