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.
3cups cooked white beans (butter beans or fava are my favorites)
2 cloves garlic
1/4cup 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
1/2cup of water, as needed
Instructions
Dip
Place all the ingredients in a blender. Pulse until it has a smooth consistency. You may need to add more water 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.Â
Serve with a drizzle of olive oil.
 Fermentation
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.
Notes
I generally use my immersion blender for making smooth bean dips, but a food processor or 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 will give this dip a nice mellow garlic flavor.