White Bean Dip (a la Hummus)

I served this delicious dip on my Ultimate Vegan Platter, but it’s also delicious on rice cakes or a crispbread as an afternoon snack! It tastes like hummus, but even better. The rosemary and red wine vinegar give it that little kick.


October 2, 2017
: 1
: 5 min
: 5 min
: 10 min
: easy


  • 1/4 cup olive oil
  • 3 garlic cloves
  • 1 bunch fresh thyme, finely chopped
  • 1 bunch fresh rosemary, finely chopped
  • 2 cans cannellini or butter beans, drained and rinsed
  • 2 tbsp. red wine vinegar
  • salt and pepper to taste
  • Step 1 Simply mix everything in your food processor and serve with some sprinkled pine nuts on top.
  • Step 2 Keeps in an air tight container in the fridge up to 5 days.

Related Posts

Artichoke & Sundried Tomato Dip

Artichoke & Sundried Tomato Dip

Artichokes are such lovely babies and I’ve realised I need to cook more with them. I use this wonderful food in my enchiladas before, which are a massive success in our household. I will also post a recipe later this week where I steam the […]

Beetroot Hummus

Beetroot Hummus

Doesn’t this hummus look too good to be true? The pinkish colour is just perfect – and so easy to make by adding beetroot! I have made some variations of hummus and dips before, but this one is a great little creation to add.

Leave a Reply

Your email address will not be published. Required fields are marked *