Makes 2 cups
What Do We Need?
1 medium garlic clove, peeled
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
2 cups cooked cannellini beans (rinse if using canned)
1/4 cup extra virgin olive oil
2 teaspoons (2 stalks, leaves picked) minced fresh rosemary
Salt and black pepper to taste
How Do We Make It?
Peel garlic. Zest and juice lemon. Put the beans in a food processor with the garlic, lemon zest, juice, and a good pinch of salt and freshly ground pepper.
Turn the machine on and add the olive oil in a steady stream through the feed tube; process until the mixture is smooth. Add water if needed. Add rosemary and pulse mixture until rosemary is well mixed in.
Place in a serving bowl. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.