Time: 20 min.
Complexity: easily
Servings: 4

Beans are a great base for delicious and healthy dips, which can be served as an appetizer with vegetables or toast. Make a Tuscan-style dip by tossing white beans with aromatic olive oil infused with garlic and fresh rosemary.

Ingredients:

• 1 small baguette, thinly sliced
• 4 cloves of garlic
• 1.5 tsp coarse salt + more to taste
• 1/4 cup extra-virgin olive oil
• 2 sprigs fresh rosemary (about 1.5 tablespoons leaves)
• A pinch of crushed red pepper
• 1 can (425g) canned cannellini beans, rinsed and drained
• Crispy vegetables for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cannellini beans, red pepper flakes, rosemary

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Preparation:

Step 1
• Preheat oven to 200°C. Place the bread on a baking sheet. Rub each slice with a garlic clove and sprinkle with a pinch of salt; set the garlic clove aside. Bake in the oven until golden brown, about 8 minutes.
Step 2
• Crush all the garlic cloves. Sauté the garlic in olive oil in a small skillet over medium-high heat, stirring, until golden, about 3 minutes. Remove the skillet from the heat; stir in the rosemary and red pepper flakes, and let cool slightly.
Step 3
• Place the beans, 1.5 teaspoons of salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Transfer the puree to a serving bowl and drizzle with the remaining rosemary oil. Serve with toasted garlic baguette and raw vegetables, if desired.

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