For the dip, add the garlic cloves, lemon juice, ground cumin, olive oil, salt, pepper and tahini to a food processor and pulse to combine. Then add in the beans and 2 tbsp hot water and process on high to achieve a creamy consistency - add more hot water as needed.
Make the topping: In a small frying pan add 1-2 tbsp olive oil (enough to coat the bottom of the pan) and turn to medium low heat. Add in the minced rosemary and cook for a few minutes until fragrant and starting to sizzle. Remove from the heat.
Serve the creamy bean dip on a low bowl or plate, topped with drizzle of the rosemary in oil and then sprinkle over the lemon zest. Enjoy with crostini or crackers of your choice.
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Notes
This dip will last in the fridge for up to 3 days.
Want to make crostini to serve with this dip? Preheat the oven to 400F. Using a bread knife, slice the baguette into 1-inch thick slices, about 12-14 of them. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total, flipping halfway through. Set aside.
Try this white bean dip as a spread on your favourite wrap or sandwich!