This rosemary white bean dip is perfect for picnics, parties, school lunches and quick snacks. It has a rich flavour that balances the creamy white beans and olive oil emulsion with tangy fermentation.
Bean dips are a delicious and protein-packed snack that is simple to make. Like hummus, this white bean dip can be served in a number of different ways:
- A dip for pita, corn chips and vegetables
- As part of a cheese and pate board.
- It’s delicious spread on toast or crackers.
- Sandwich spread with sliced tomatoes, sprouts and lettuce.
- Dolloped in the middle of a bowl of minestrone soup.
A probiotic Twist
This recipe is delicious whether you ferment it or not. However, the tangy of fermentation adds a necessary flavour dimension, so if you skip the fermentation then replace the starter culture with 2 tbsp of lemon juice or cider vinegar.
Here are some suggestions for starter culture:
- Miso: This is my favourite flavour addition. Either make your own or use live miso from the refrigerated section of your grocery store. The dip on the left hand side of the bowl below was made with miso.
- Dairy Culture: Any mesophilic (room temperature) dairy culture will work. Try milk kefir, buttermilk or whey. The bean dip on the right hand side of the bowl was made with whey.
- Cider vinegar: Fermented cider vinegar (either homemade or bought with a mother) will work.
- Kombucha: If you make kombucha or other fermented beverages, then a bit of strongly cultured liquid will work.
Rosemary White Bean Dip
- 3 cups cooked white beans (butter beans or fava are my favorite)
- 2 cloves garlic
- 2 tsp minced rosemary
- ¼ cup olive oil
- salt and pepper to taste
- 2 tbsp culture (see above for suggestion)
- Puree all the ingredients together. You may need to add in a little extra yogurt or water to get it to blend into a smooth consistency.
- Transfer to a clean glass container for fermenting and storage.
- Put on the lid, and leave it in a warm location for 12-24 hours. (Skip this step if you aren't fermenting it.)
- Store in the fridge. It will continue to age and ferment, so use within 2 weeks.
-I generally use my immersion blender for making smooth bean dips, but a food processor or regular blender would work just as well. If you are using a blender, then you may need to add more liquid.
-If you cook your own beans be sure that they are cool before you stir in your culture. You wouldn’t want to accidentally pasteurize your probiotics!
-I like using roasted garlic. It mellows the flavour a bit. I also add a squeeze of fresh lemon juice before serving to add a bit more zestiness to the flavour. Whether or not you need a bit of lemon juice will depend on which culture you use. I recommend at least 2 tbsp if you ferment with miso.