| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 small baguette, thinly sliced
- 4 cloves garlic
- 1 1/2 teaspoons kosher salt, plus additional for seasoning
- 1/4 cup extra-virgin olive oil
- 2 sprigs fresh rosemary, leaves stripped (about 1 1/2 tablespoons)
- Pinch crushed red pepper
- 1 (15-ounce) can cannellini beans, rinsed and drained
- Crisp vegetables, for dipping (optional)
Instructions
- Preheat oven to 400 degrees F.
- Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes.
- Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat; stir in rosemary and red pepper and cool slightly.
- Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 401 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 345 mg |
| Serving Size | 1 of 4 servings |
| Calories | 401 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 345 mg |
Reviews
Simple, excellent flavor, and quick! What’s not to like!
My overall rating of 5 stars is because you should know the salt content of canned vegetables. If you know this (just like salted butter, you should adjust the amount of salt you add because of the salt in the canned veggies. I, personally don’t have a problem with salt, because I like it. Just sayin’.
As with other commentors, way too much salt. I used only 1/2 teaspoon and that was just right!
I did cut back on the salt, but my husband and I felt that it needed another flavor to make this a fab dip. The ingredient is…..Fresh grated Parm cheese. I served it in a bowl with a little cheese grated over the top, and a sprig of rosemary. Other than that this recipe is perfect.
The best bean dip ever. I did decrease the salt, as suggested by other reviewers.
perfect!
For me, this recipe was easier and more economical than traditional hummus. It was pleasantly edible, but if you don’t like rosemary, consider cutting it back to 1/2 a tablespoon or so. I also followed another reviewer’s suggestion and cut the salt to 1/2 tsp, and it was perfect. I’ll definitely make this again, but with far less rosemary.
I thought this recipe made a delicious dip, but it was extremely salty. By cutting the salt down to 1/2 tsp., it was much better. I definitely recommend it with the salt adjustment.
I just finished making this dip and it is delicious! Although I am giving it 4 stars because IT WAS INSANELY SALTY! I measured but I guess I must not have a very high salt tolerance. I would recomend that you start with 1 tsp. and add more to taste because it was overpowering the whole dish. I also added a little lemon juice to cut the salt but that is just me.