June 5, 2008 11:10 am
The secret to this puree, which Lidia Bastianich taught me about 10 years ago, is grated lemon zest, which transforms it. And though its most obvious use is as a dip, it can also form the basis of a wonderful sandwich. Or serve it at the center of a plate of lightly and simply cooked vegetables.
Print Recipe
Rosemary-Lemon White Bean Dip
Yield 2 cups
Time 10 minutes using precooked or canned beans
Mark Bittman
Ingredients
- 2 cups cooked white beans, like cannelini, drained but moist
- 1 to 3 cloves garlic, peeled
- Salt and freshly ground black pepper to taste
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 2 teaspoons minced fresh rosemary
- Grated rind of 2 lemons
Method
- 1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
- 2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.
Source: The New York Times
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Angie March 12, 2008 · 9:31 pm
I made this and it was sooooo good. The lemon zest gives it almost a candied flavor, while the rosemary is earthy and minty.
Robert Rothman June 5, 2008 · 11:43 am
Given that white beans and rosemary are both classic accompaniments to lamb, I would think that this dish is just made to be served with a nice lamb roast.
vivian June 5, 2008 · 12:39 pm
……especially delicious when using Meyer lemons!
Brad June 5, 2008 · 1:24 pm
I use a schmear of this to make the perfect tomato-based bruschetta. It forms a great layer between the toasted bread and the toppings, acting as a heat insulator, keeping the watery tomatoes from sogging up the crispy bread, and acting as glue to prevent the topping from falling off everywhere when bitten into.
Connie June 5, 2008 · 2:13 pm
My husband has been making this for years; I don’t know where he got the recipe. Of course, I think grated lemon rind is one of those ingredients that make almost everything taste better, although not always in so generous quantities as here. Another way to use this is to thin it with stock for a creamy soup. Serve hot or cold.
angela June 5, 2008 · 3:37 pm
This is my favorite thing from Minimalist Cooks at Home. Favorite! Deceptively simple and oh-so-versatile. This recipe is half the reason I’m happy to have a 5-foot rosemary shrub in the front yard.
Leila Abu-Saba June 5, 2008 · 6:13 pm
Great idea on the bruschetta, Brad.
Just want to note that this recipe is tailor-made for us Californians when we’re feeling poor, because the rosemary and the lemons can be had for the foraging in any neighborhood. OK you have to have olive oil and white beans on hand, but still. I will get a Meyer from my neighbor and try it.
Also – white beans in the pressure cooker, yay!
In fact I think I’ll blog this at Dove’s Eye View – I intermittently run “frugal food” recipes as antidote to our economic hard times. Might as well enjoy eating on a budget… Many of Mark’s recipes are good choices for the frugal cook.
Shannon June 6, 2008 · 2:57 pm
The great thing about this dip is that you can really spice it up any way you like! I made it last night and replaced the rosemary with cilantro and jalepenos, because that is what I had on hand. I also used some of the lemon juice and a little less of the rind. It was wonderful!
Priscilla Feral June 6, 2008 · 8:29 pm
Lemon zest is underrated and it must be a new trend as it delivers a quality unmatched by lemon juice — having none of the acidity. Will make this recipe this weekend.
akahn June 11, 2008 · 10:51 am
Hey Mark,
I randomly have a can of butter beans, which I’ve never cooked with before. How do you think those would do for this dip?
Thanks,
Alex
joey June 18, 2008 · 1:11 am
mmm… deliciously delicious! i couldn’t find the dried beans in the store, thus requiring me to use canned white cannellini beans. but if those created the amazing dip i made, then i can’t even imagine what fresh cooked beans would create!
Jen June 20, 2008 · 11:38 am
I just prepared this, but adapted it a little–I didn’t have any rosemary on hand, so used fresh mint; thought full-on garlic might be overpowering so used garlic scapes; and wanted to use less olive oil, so halved that amount and made it up with the juice of one lemon. Delicious!
la stomach July 18, 2008 · 2:07 am
How about trying this as a sauce for a pizza! The creamy white beans with a little garlic kick are wonderful complement to a sausage, cipollini, and chard pizza pie. In fact, Mr. Bittman inspired the entire meal!
bloggerjeanne September 12, 2008 · 7:05 am
This is great as a sandwich spread on crusty bread with sliced cucumbers. Yum!
BlesseedBlogger June 29, 2010 · 1:53 am
We just made this dip Sunday to have as a snack during the week and it came out very nicely. We bumped it up to 3 cups of beans and omitted the last tablespoon of oil to get enough for 14 servings (3 1/2 tablespoons each) and it came out to 1155 calories total or 83 a serving. Not to shabby!
