Garlic and 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 the tang of fermentation.
Serving Suggestions
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, fermentation adds a tangy flavour dimension, so if you skip the fermentation then replace the starter culture with 2 tbsp of lemon juice or cider vinegar.
Not sure what to use as a starter culture for your fermented dip? Here are a few suggestions:
- Miso: This is my favourite flavour addition. Either make your own or use live miso (affiliate link) from the refrigerated section of your grocery store. The dip on the left hand side of the bowl in the top picture 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: Live cider vinegar (either homemade or bought with a mother) is an easy way to add a bit of probiotic culture.
- Kombucha: If you make kombucha or other fermented beverages, then a bit of strongly cultured tea will work.
Rosemary White Bean Dip
This garlic and rosemary white bean dip has a probiotic twist! Fermentation adds a depth of flavour and tanginess that perfectly balances the creamy white bean and olive oil emulsion. While fermenting is not necessary, it is delicious! See the section above for more information.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3 cups 1x
- Category: Dip
- Method: Fermented
- Cuisine: Vegan
Ingredients
- 3 cups cooked white beans (butter beans or fava are my favorite)
- 2 cloves garlic
- 2 tsp minced rosemary
- 1/4 cup olive oil
- 1 tsp salt and pepper, to taste
- 2 tbsp culture (see section above for suggestions)
Instructions
- Puree all of 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 fermentation and storage.
- Put on the lid on the container, and leave it in a warm dark location to ferment for 12-24 hours. (Skip this step if you aren’t fermenting.)
- Store it in the fridge. It will continue to age and ferment, so use within 2 weeks.
Notes
- 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 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 using at least 2 tbsp of lemon juice if you ferment with miso.
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.Keywords: gluten free, dairy free, soy free, miso, whey, kombucha, cider vinegar, probiotic, spread, party, snack, dinner, fall, winter
Would you use an airlock lid for this, or is it fine to just use a normal mason jar lid? Ok to use a fermented brine as the starter?
I usually do it in a glass serving dish with a plastic lid. It won’t bubble up like a more liquid ferment. Brine should work well… though miso is my favourite. 🙂 Enjoy!