Rosemary Garlic White Bean Dip

Rosemary garlic white bean dip

5 from 2 reviews

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.


Units Scale
  • 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



  1. 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.
  2. Transfer the dip to a clean glass container. Store the dip in the fridge and use it within 5 days. 
  3. Serve with a drizzle of olive oil.


  1. 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.
  2. 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 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.


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