Vegan Lemon Garlic & Rosemary White Bean Dip [GF]

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Creamy white beans paired with lemon, garlic and rosemary make this the perfect vegan and gluten-free refreshing dip

My rosemary plant is doing so well right now I knew I had to make this dip! I’ve made it several times before but not for the blog yet!

It’s so easy to make and absolutely delicious. The lemon and garlic taste so amazing paired with the creamy beans and richness from the olive oil.
All you need to do is throw everything into a food processor and pulse until smooth and creamy! That’s it!

I like to top mine with extra rosemary, chopped garlic and crushed red pepper. You can get creative! Serve with crackers or even make a sandwich out of it. It was good great on top of toast, too!

If you make this, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!

Vegan Lemon Garlic & Rosemary White Bean Dip

Creamy white beans paired with lemon, garlic and rosemary make this the perfect vegan and gluten-free refreshing dip

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Appetizer

Equipment

• food processor

Ingredients

  

• 1 15 oz 15 oz can of cannellini beans, drained and rinsed
• 3 tbsp fresh lemon juice
• 3 tsp chopped garlic, or about 5-6 cloves
• 1 & 1/2 tbsp olive oil
• About 1/2 tbsp fresh chopped rosemary or to taste, plus more for topping
• 1/8-1/4 tsp mineral salt start on lower end and add to taste
• Pinch of pepper
• Crushed red pepper and extra garlic for topping

Instructions

 

• Add all ingredients to a food processor and pulse until smooth.
• Top with extra rosemary, garlic and crushed red pepper and serve with crackers, veggies or use for a sandwich.

Notes

If you don’t care for too much garlic, start on the low end and add to taste

Keyword Appetizers, dips, Gluten Free, Vegan