White Bean Dip
with Fried Rosemary & Toasted Pumpkin Seeds
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INGREDIENTS
- ΒΌ oz fresh rosemary
- 2 tbsp pumpkin seeds
- 13.4 oz cannellini beans, drained and rinsed
- 2 tbsp tahini
- 1 lemon, juiced
- 1 garlic clove, peeled and minced
- 1 multigrain flatbread
- 2 tbsp sun-dried tomatoes, roughly chopped
- 4 red radishes, trimmed and halved
- 2 carrots, cut into matchsticks
- 1 slicing cucumber, cut into rounds
- 4 mini sweet peppers, trimmed and halved
- Salt and pepper*
- 3 tbsp + 2 tsp olive oil*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Heat 3 tbsp olive oil in a small skillet over medium heat. Add rosemary sprigs and pumpkin seeds and cook until rosemary is fragrant and seeds are sizzling, 2 to 3 minutes. With a slotted spoon, remove rosemary and seeds, transfer to a paper towel, and sprinkle with salt. Reserve oil. When rosemary is cool enough to handle, pick the fried leaves and discard stems.
Add beans, tahini, reserved rosemary oil, just half the rosemary leaves, lemon juice, garlic, Β½ tsp salt, 1 tbsp warm water, and a pinch of pepper to a food processor. Blend bean dip until smooth, scraping down the sides as necessary.
Set the oven to broil on high. Place flatbread directly on oven rack. Toast until lightly browned, 5 to 7 minutes. Drizzle with 2 tsp olive oil and cut into wedges.
Transfer the white bean dip to a shallow bowl. Make a large divot in the center of the dip with a spoon and add sun-dried tomatoes, toasted pumpkin seeds, and remaining fried rosemary. Arrange flatbread and veggies around white bean dip. Enjoy!
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