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Vegan Lemon Garlic & Rosemary White Bean Dip [GF]

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
Cook Time 5 minutes
Total Time 10 minutes
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