White Bean Dip
Silky pureed cannellini beans with rosemary, roasted garlic, and good olive oil — Tuscany's answer to hummus, and a dish that speaks the language of Italian cucina povera: humble ingredients, serious flavour.
- 15 ozcannellini beans(one can, drained but reserve liquid)
- 1 headgarlic(for roasting)
- 4 tbspolive oil(divided)
- 1 tspfresh rosemary(minced)
- 2 tbsplemon juice(fresh squeezed)
- 1/2 tspkosher salt
- 1/4 tspblack pepper
- 1/8 tspred pepper flakes(for garnish)
Keeps refrigerated up to 5 days. Bring to room temperature before serving for best flavor.
- 1Preheat oven to 400°F
- 2Cut top off garlic head, drizzle with 1 tbsp olive oil, wrap in foil and roast 30-35 minutes until soft
- 3Squeeze roasted garlic from skins
- 4Add beans, roasted garlic, 2 tbsp olive oil, rosemary, lemon juice, salt, and pepper to food processor
- 5Process until smooth, adding reserved bean liquid 1 tbsp at a time for desired consistency
- 6Taste and adjust seasoning
- 7Transfer to bowl, drizzle with remaining olive oil, sprinkle with red pepper flakes
Roasting the garlic is essential - it becomes sweet and mellow. Adding some bean liquid creates a silkier texture.
White bean dip is rooted in the culinary traditions of Tuscany, the Italian region whose people have been known for centuries as the mangiafagioli — the bean eaters. Beans of the Phaseolus vulgaris species, native to the Americas, arrived in Rome around 1515 and in Tuscany around 1528, spreading widely across the region by the early 17th century. The cannellini — a white kidney-shaped bean with a mild, buttery flavour — became a cornerstone of Tuscan cooking, appearing in ribollita (the hearty bread-and-bean stew), pasta e fagioli, and bean salads that remain regional staples today. The preparation of a creamy white bean spread served on toasted bread — known in Italian as crostini con fagioli bianchi — is a classic Tuscan antipasto, a simple and resourceful way to transform pantry staples into an elegant starter. It sits within the broader tradition of crostini, the practice of serving toppings on small slices of toasted bread that food writers Waverley Root and Marcella Hazan trace back to ancient Rome, describing it as "probably nearly as old as olive oil itself." The white bean version captures the spirit of Tuscan cucina povera: nothing fancy, no shortcuts on quality. Good cannellini, good olive oil, fresh garlic, a sprig of rosemary, and the patience to blend it properly are all it requires — and all it needs.