White Bean Dip

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white bean dip

My father is allergic to sesame seeds, so I wanted to make an alternative to Hummus to serve with our challah on Shabbat.  This white bean dip is super simple and really delicious, a nice changeover. 

Leftovers can also be served on crostini or spread in grilled vegetable or chicken sandwiches. 

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  • 2 cupsServings


  • 1 (15-ounce) can cannelini beans

  • Juice from ½ a lemon

  • 1 tablespoon extra virgin olive oil, such as Colavita 

  • 1 garlic clove, crushed

  • 1 teaspoon fresh rosemary, finely minced

  • Kosher salt

  • Freshly cracked black pepper


1 Drain and rinse beans.

2 Heat oil in small saucepan, once hot, add garlic and rosemary, cook just until fragrant, take off heat and set aside.

3 Put beans in food processor with lemon juice.

4 With machine running stream in oil infused with the rosemary and garlic.

5 Add salt and pepper to taste and serve.