Rosemary garlic white bean dip is perfect for picnics, parties, school lunches, and quick snacks. It has a rich flavor that balances the creamy white beans and olive oil emulsion.
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 an appy platter.
- It’s delicious spread on toast or crackers.
- Sandwich filling, perfect with sliced tomatoes, sprouts, and lettuce.
Fermented White Bean Dip
This recipe is delicious whether you ferment it or not. However, fermentation adds rich and a tangy flavor dimension.
Not sure what to use as a starter culture for your fermented dip? Here are a few suggestions:
- Cider vinegar is probably the easiest starter culture. The only trick is to use live cider vinegar (either homemade or store-bought with a mother).
- Kombucha is very similar to ACV. If you make kombucha or other fermented beverages, then replace the vinegar in the recipe with a bit of strongly brewed beverage.
- Miso adds richness to the dip. The trick is to make your own miso or use live miso from the refrigerated section of your grocery store. When adding miso to the dip, replace the cider vinegar with 3 Tbsp of miso and 2 Tbsp of lemon juice. Reduce the salt in the dip to roughly 1/2 tsp. The exact amount will depend on the saltiness of your dip.
Rosemary Garlic White Bean Dip
This garlic and rosemary white bean dip is creamy and flavorful. It’s a delicious alternative to hummus. Want to try fermenting it? Fermentation is great for both preservation and probiotics. See the section above for details.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3 cups 1x
- Category: Dip
- Method: Fermented
- Cuisine: Italian
- Diet: Vegan
- 3 cups cooked white beans (butter beans or fava are my favorites)
- 2 cloves garlic
- 1/4 cup olive oil + 2 Tbsp for drizzling on top
- 3 Tbsp of apple cider vinegar
- 2 tsp minced rosemary
- 1 tsp salt and pepper, to taste
- 1/2 cup of water, as needed
- Place all the ingredients in a blender. Pulse until it has a smooth consistency. You may need to add as much water as needed to get it to blend nicely.
- Transfer the dip to a clean glass container. Store the dip in the fridge and use it within 5 days.
- Serve with a drizzle of olive oil.
- To ferment the dip, use ACV with a mother or a different starter culture (see the section above for options). Place the bean dip in a glass container and cap it with a lid. Place the container in a dark location, a kitchen cupboard is perfect. Leave the dip to ferment at room temperature for 12-24 hours.
- After fermenting, store the dip in the fridge. The dip will continue to ferment, even in the fridge. It will taste best within the first 2 weeks after fermenting.
- 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 to get it smooth.
- If you cook your own beans be sure that they are cool before you stir in the culture. You wouldn’t want to accidentally pasteurize your probiotics!
- If you find raw garlic to be a bit strong, use roasted garlic instead. It mellows the flavor of garlic a bit.
Keywords: gluten free, dairy free, soy free, miso, whey, kombucha, cider vinegar, probiotic, spread, party, snack, dinner, fall, winter