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Whipped White Bean Spread with Caramelized Onions & Rosemary

A creamy and savory dip made with white beans and topped with sweet caramelized onions and rosemary for a delicious, healthy option that’s great for snacks and meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Gluten-Free, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Whipped Bean Base
  • 1 can white beans, drained (15.5 oz)
  • 1/4 cup reserved bean liquid
  • 1 clove garlic, chopped
  • 2 tablespoons cream cheese or goat cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Onion & Mushroom Topping
  • 2 large yellow onions, thinly sliced
  • 1 cup finely diced mushrooms
  • 1/4 cup sunflower oil or neutral oil
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon fresh rosemary, minced
  • 1/2 teaspoon salt
  • 3 tablespoons toasted pine nuts Optional garnish
  • to taste Chopped parsley or extra rosemary Optional garnish
Serving Suggestions
  • 4 servings Warm bread, pita, crackers, or vegetable sticks For serving

Method
 

Preparation
  1. Place the beans, reserved liquid, garlic, cream cheese or goat cheese, salt, and pepper into a food processor. Blend until completely smooth and airy. Adjust seasoning and transfer to a shallow bowl.
Cooking the Topping
  1. Warm the oil in a large skillet over low to medium-low heat. Add onions, mushrooms, tomato paste, half the smoked paprika, and half the salt. Cook for 10 minutes.
  2. Add the remaining paprika and rosemary; cook for another 8–10 minutes until soft and slightly crisp.
Assembly
  1. Spread the whipped beans in a bowl and spoon the onion–mushroom topping over the center. Add pine nuts and herbs if desired.
Serving
  1. Serve with warm bread, pita, crackers, or vegetables.

Notes

For a healthier version, use plain nonfat Greek yogurt instead of cream cheese or goat cheese. The whipped beans can be made ahead and stored in the fridge for up to 5 days. Freeze the beans for longer storage.