Don’t get me wrong, I love me some bean dip. You know, that Frito Lay kind that comes in a can and has a layer of congealed fat on top? Mmm. This, however, is a bit more elegant. It’s also a great way to use leftover herbs. I had some rosemary sitting around, but parsley or sage would also work.
1 16-ounce can cannellini beans (aka white kidney beans)
2-3 teaspoons rosemary, chopped
1 garlic glove, chopped
juice from half a lemon
3-4 tablespoons oil olive
salt and pepper
Drain and rinse the cannellini beans. Add the beans, rosemary (to taste), garlic and lemon juice into a food processor. Blend for 1 minute. Pour in olive oil and blend for another minute. Stir in salt and pepper to taste.
Drizzle with olive oil and serve with crostini, pita bread, or veggies.
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