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Rosemary and Olive Oil Spread

Prep Time 4 mins
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Servings 2 Cups


  • Food Processor


  • 1 15 oz Can of White Beans, drained and rinsed navy or northern beans are best
  • 1 Large Clove Garlic peeled and roughly chopped
  • ½ teaspoon chopped fresh rosemary or more to taste
  • 1 tablespoon Lemon Juice
  • 3 Tbsp Extra Virgin Olive Oil
  • 1-2 tablespoon Water to adjust the thickness
  • pinch salt
  • Black Pepper to taste


  • In the bowl of a food processor, add white beans, garlic, rosemary, and lemon juice. Blend on high for about 1 minute, stopping a couple of times to scrape the sides of the bowl down to ensure that everything purees evenly.
  • With the food processor on low, stream in the olive oil. Stop and scrape down the bowl again.
  • With the food processor on low again, steam in 1 or 2 tablespoons of water depending on how thick or loose you want your spread to be. Add a pinch of salt and freshly ground black pepper and blend just to combine.
  • Store in an air tight container in the refrigerator for up to 5 days.
Keyword appetizers, dips, hummus, olive oil dip, rosemary dip, spreads, white beans