Garlic & Rosemary White Bean Dip with Pita Bread

A creamy and flavorful white bean dip infused with garlic and rosemary, perfect for dipping warm pita bread.

Prep Time

15 minutes

Total Time

45 minutes

Calories

435 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.81/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

115 ounceCanned White Beans (Cannellini or Great Northern)(drained and rinsed)

£0.70

6clovesGarlic(minced)

£0.25

2tablespoonsFresh Rosemary(chopped)

£0.40

0.3cupExtra Virgin Olive Oil(plus extra for drizzling)

£0.60

2tablespoonsLemon Juice(freshly squeezed)

£0.20

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(freshly ground, or to taste)

£0.02

0.3teaspoonRed Pepper Flakes(optional, for a little heat)

£0.05

4piecesPita Bread(regular or whole wheat)

£1.00

Total Cost

£3.23

£0.81 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
In a small bowl, combine minced garlic and 1 tablespoon of olive oil. Toss to coat. Spread garlic mixture onto a baking sheet lined with parchment paper. Roast in the preheated oven for 10-15 minutes, or until the garlic is softened and slightly golden. Let cool slightly.
3.
While the garlic is roasting, warm the pita bread. You can lightly brush them with olive oil and bake in the oven for 5-7 minutes, or warm them in a dry skillet over medium heat for about 1-2 minutes per side.
4.
In a food processor or blender, combine the drained and rinsed white beans, roasted garlic (including the oil from the baking sheet), chopped rosemary, 1/4 cup olive oil, lemon juice, salt, pepper, and red pepper flakes (if using).
5.
Process until smooth and creamy, scraping down the sides as needed. Add a tablespoon or two of water if needed to reach your desired consistency.
6.
Transfer the dip to a serving bowl. Drizzle with a little extra olive oil and sprinkle with a pinch of fresh rosemary.
7.
Serve warm with the warm pita bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (225g)

435 kcal / 1820 kJ

Carbs

47g

18% of RDA

Fat

22g

31% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

14 g

47% of RDA

Sugar

3 g

3% of RDA

Sodium

475 mg

21% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a smoother dip, peel the skins off the white beans before blending. This is optional but will result in a silkier texture.

Taste and adjust seasonings as needed. You may want to add more lemon juice, salt, or pepper to suit your preference.

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving or enjoy cold.

Try adding other herbs like thyme or oregano for a different flavor profile.

The bean dip can also be served with vegetables like carrot sticks, celery sticks, or cucumber slices.

Cooking Equipment

Food Processor or Blender

Baking Sheet

Oven

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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