Gianluca Deiana Abis: Rosemary White Bean Dip
Prep. time: 10 minutes
Cook Time: Difficulty: 1 out of 5 Serve: 2
1 can white beans, drained
1 tablespoon lemon juice
1 tablespoon fresh rosemary
3 cloves of garlic, roasted
1/4 cup olive oil
Heat olive oil in small saucepan over medium heat. Add the garlic and rosemary sprigs and cook, stirring constantly, until garlic is fragrant and lightly browned. Remove from the heat and let cool to room temperature. Strain into a measuring cup and set aside, discarding only rosemary.
Combine the beans, flavored oil with garlic, lemon juice in a food processor or blender and puree until smooth. Season to taste with salt and pepper.
Spoon dip into a serving dish and drizzle about 1 tablespoon of the remaining oil on top and garnish with chopped rosemary. Serve with focaccia or other rustic bread, or some cut vegetables.
For a white bean dip, my favorite base is Cannellini beans, which are hearty and have a slightly nutty, earthy flavor. You might also see Cannellinis labeled simply as “white kidney beans.”