Cleaning out the pantry and the refrigerator is something that I do pretty often. Not just because I like to get rid of the bad, but also because I like to see what kind of concoctions I can make from what I’ve got on hand. This dip is one of those. I’ve been shifting the same can of white beans around to different sides of the pantry for a couple of months now and finally decided that I had to use it. I also had some rosemary that was looking like it wasn’t going to be around for much longer. So I decided to mix the two together. And with a bit of lemon, garlic and little last minute addition, this one’s a keeper.
This dip wasn’t going to be a hummus initially. At first, I set out to make a simple white bean rosemary dip. But after I combined it all in the food processor and grabbed a spoon to taste it I just felt like it was missing something. I thought about it for a minute and decided that it could use a little nutty kick. Where would I get that nutty kick? Tahini of course. One quick stir and a bite later and I knew I found what the dip was missing.
SusieJune 13, 2021 at 3:18 pm
This was absolutely wonderful. I love the favor! Bonus… it is much lower in fat than most hummus, so I can eat more with less guilt. I made it with homemade white Navy beans. Soaked the beans for 12 hours charging the water 3 times to help eliminate the gas beans can cause. Plus the beans boil more quickly and ante soft but not mushy. Thanks for the recipe! This is a keeper.
DesereeJune 13, 2021 at 4:09 pm
You are welcome, Susie! I am glad you enjoyed it. And thank you for sharing how you used dried beans. That is super helpful!
Matt @ FaveDietsJanuary 25, 2011 at 6:13 am
What a great idea! I have a few sprigs of rosemary left in my fridge that I don’t want to go bad, so this would be a great way to use them up.
Fun and Fearless in BeantownJanuary 24, 2011 at 10:56 am
I’ve really been enjoying white bean dips lately and this white bean hummus looks fabulous!