Grilled Onion and Cannellini Bean Dip
- 1 large red onion
- 3 tablespoons extra-virgin olive oil, divided
- 1 large sprig fresh rosemary
- 1 (15.0-ounce) can cannellini beans, drained and rinsed
- 3 tablespoons roasted garlic*, or 1 to 2 cloves chopped fresh garlic
- 2 teaspoons lemon juice
- 1/2 teaspoon fine sea salt
- Cayenne pepper (optional)
- 1/4 teaspoon ground black pepper
Preheat a grill to medium-high heat.
Slice onion into 1/2-inch-thick rounds.
Brush slices all over with a tablespoon of oil and place on the grill with rosemary.
Grill onions and rosemary for 3-4 minutes on each side, until onions are charred and softened.
Remove to a plate to cool slightly.
In a food processor, pulse beans until just mashed.
Add grilled onions and pulse until blended.
Add remaining 2 tablespoons olive oil and blend until smooth.
Remove 1 to 2 tablespoons of softened rosemary leaves from stalk.
Add to bean mixture along with garlic, lemon juice, salt, pepper and cayenne.
Blend until well combined. Taste and adjust seasonings as desired.
*To roast your own garlic, preheat oven to 400°F.
Coat 1/4 cup peeled whole garlic cloves with 1 teaspoon extra virgin olive oil.
Put garlic in a small cast iron pan or small baking dish.
Roast 25 to 30 minutes, stirring every 10 minutes until garlic is tender, lightly golden and very aromatic.
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- 1 large red onion
- 3 tablespoons extra-virgin olive oil, divided
- 1 large sprig fresh rosemary
- 1 (15.0-ounce) can cannellini beans, drained and rinsed
- 3 tablespoons roasted garlic*, or 1 to 2 cloves chopped fresh garlic
- 2 teaspoons lemon juice
- 1/2 teaspoon fine sea salt
- Cayenne pepper (optional)
- 1/4 teaspoon ground black pepper