Plant-Powered Recipes

White-Bean & Rosemary Dip

Name: White-Bean & Rosemary Dip
Yield: Makes about 2 cups
Ingredients: 2 cups cannellini beans, rinsed; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 small garlic clove; 1 teaspoon chopped rosemary; 2 tablespoons tahini; Black pepper; Water as needed

Makes about 2 cups · 10 minutes

Cannellini beans blend into a creamy, lemony rosemary dip without dairy.

Ingredients

2 cups cannellini beans, rinsed
2 tablespoons lemon juice
1 teaspoon lemon zest
1 small garlic clove
1 teaspoon chopped rosemary
2 tablespoons tahini
Black pepper
Water as needed

Directions

Blend beans, lemon, garlic, rosemary and tahini.
Add water gradually until creamy.
Season with pepper and chill before serving.

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A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.