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Lemony White Bean Dip with Fresh Herbs


2 cups cooked white beans
1 clove garlic, minced
4 tablespoons extra-virgin olive oil, divided into 1 tablespoon and 3 tablespoons
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme or lemon thyme
1 teaspoon sea salt (or to taste)
Black pepper, to taste
2 tablespoons fresh lemon juice
3 tablespoons fresh parsley


  1. In a medium-sized pan, heat the garlic in 1 tablespoon olive oil.
  2. Cook for two minutes, and then add the white beans, rosemary, and thyme.
  3. Sauté for another 4 to 5 minutes, or until garlic is soft and fragrant.
  4. Transfer the beans to a food processor.
  5. Add the salt, pepper, lemon, and remaining olive oil.
  6. Process on high, stopping every now and then to scrape the bowl down, until mixture is totally creamy and smooth.
  7. Pulse in the fresh parsley.
  8. Serve with pita chips, sliced carrots and bell peppers.

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