This quick puree of staple ingredients creates a luscious, creamy dip for spears of fresh veggies, pita chips or toasted bread. The puree keeps in the refrigerator for up to 5 days, making it an ideal make-ahead snack for festive gatherings and potlucks. A mix of rosemary, garlic, lemon, and a touch of heat (aka The Usual) is pitch perfect with white beans–but this recipe is incredibly versatile. Feel free to swap in any of our spice blends! For instance The Greek, Delicious Mix, Steak King or Potato Slayer are equally good options.
Sizzling a fresh rosemary sprig in olive oil adds a fragrant finish to the bean puree, and makes for a striking presentation. If you like things on the spicy side, garnish the dip with hot sauce or a pinch of cayenne.
Combine the garlic and The Usual in the bowl of a food processor and pulse into a coarse puree. Add the white beans and pulse to combine. Add 4 tablespoons of the olive oil, lemon juice, and tahini and puree until smooth.
Add a tablespoon or two of hot water to create your desired consistency. Taste for seasonings and add more lemon or salt as desired; transfer to a serving dish.
Heat the remaining tablespoon of olive oil and rosemary sprig in a small skillet over medium-high heat. When the rosemary begins to sizzle, flip the sprig and cook until the other side is crisp and lightly browned. Pour the rosemary oil over the dip and garnish with the sprig, if desired.