Toast with White Bean Dip [vegan]

This Rosemary White Bean Dip might be the best thing I've made all year. Seriously. It was so good that it almost brought me to tears.

Infused with fresh, earthy flavors of roasted garlic and rosemary, this bean dip is the perfect appetizer for any summer get-together–or, if you are like me, a full meal to be eaten at any time of the day. It is hearty and healthy yet rich, creamy, and indulgent at the same time. Aside from its incredible taste–which I hope I have already sold you on, this recipe is also quick, easy, and deceivingly inexpensive to make. In fact, I already had all the ingredients on hand, except for the Ziploc bag of mushrooms I sneaked out of the UCLA dining hall…

Ingredients

WHITE BEAN DIP:

• 1 (15 ounce) can cannellini beans, drained and rinsed

• 2 cloves Garlic

• 2.5 tbsp Fresh lemon juice

• 5 tbsp Olive oil

• 1 tbsp Fresh rosemary leaves, chopped

• Pinch of Cayenne

• Salt

• Black pepper

ROSEMARY SAUTEED MUSHROOMS:

• 16 ounce White mushrooms, sliced

• 2 cloves Garlic, chopped

• 1 tbsp Olive oil

• 1 tsp Fresh rosemary leaves, chopped

• Salt

• Black pepper

Instructions

WHITE BEAN DIP:

1. In a skillet, heat olive oil until shimmering. Add garlic and rosemary leaves over medium-high heat until garlic is just beginning to brown.

2. Transfer olive oil mixture, beans, and lemon juice into a food processor. Process until mixture resembles puree.

3. Season with salt, pepper, and cayenne, to taste. Transfer dip into a small bowl.

ROSEMARY SAUTEED MUSHROOMS:

1. In a skillet, heat olive oil until shimmering. Add mushrooms, garlic, and rosemary leaves until mushrooms are lightly browned.

2. Season with salt and pepper, to taste.

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