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.

Blood Pressure FriendlyBlood Sugar FriendlyHeart Healthy

YieldMakes about 2 cups

Share Recipe Browse Recipes

Plant-ForwardBuilt around plant foods and everyday ingredients.

Whole-Food FocusDesigned to make nutrient-dense choices easier.

Flavor FirstHerbs, spices and aromatics bring satisfying flavor.

Everyday WellnessA practical recipe for a balanced eating pattern.

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.

Pairs Well With

Good companions for serving this recipe:

Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/white-bean-rosemary-dip.html

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.