ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy White Bean Dip

William Meppem
Yield Makes about 1 3/4 cups
To simplify and for fuller flavor, make several days ahead. You can use no-salt-added beans, but you may wish to increase the seasonings to taste. Prep: 10 minutes, Cook: 5 minutes.

Ingredients

  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, chopped
  • 1 (15-ounce) can navy or garbanzo beans, drained and rinsed
  • 2 to 3 tablespoons lemon juice (about 1 lemon)
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon crushed red pepper flakes
  • Garnishes: fresh rosemary sprigs and extra-virgin olive oil

How to Make It

  1. Heat oil in a large skillet over medium-high heat, and add onion. Reduce heat to medium, and sauté until tender. Add garlic, and cook 1 minute more, stirring frequently so garlic doesn't brown. Remove skillet from heat, and cool to room temperature.

  2. Scrape onion mixture into a blender or food processor. Add beans and remaining ingredients; puree until smooth. Keep refrigerated in an airtight container until ready to serve. Garnish, if desired.