Rosemary White Bean Dip

Garlic and rosemary white bean dip is gluten free, vegan, probiotic and delicious.

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.


  • 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)


  1. 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.
  2. Transfer to a clean glass container for fermentation and storage.
  3. 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.)
  4. Store it 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 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.

Keywords: gluten free, dairy free, soy free, miso, whey, kombucha, cider vinegar, probiotic, spread, party, snack, dinner, fall, winter