White Bean and Rosemary Spread
3/4 cup olive oil – I used Tasty Olive Company Rosemary Olive Oil*
1 1/2 teaspoons minced fresh garlic
1 (15-ounce) can cannellini beans, rinsed and drained
1/2 lemon, freshly squeezed
1-2 teaspoon minced fresh rosemary
1 teaspoon finely grated lemon zest
1/4 teaspoon coarse salt
Freshly ground black pepper
In a small fry pan over medium heat, warm 1/2 cup of the olive oil. Add the minced garlic and cook until fragrant, about 1 minute. Remove from the heat and pour into a liquid measuring cup.
*If you do not have Rosemary olive oil on hand, you can add a sprig of fresh rosemary while heating the plain olive oil and garlic. Remove before pouring oil in with beans
In a food processor, combine the white beans, rosemary and lemon juice. Pulse until the beans are partially pureed, 5 to 10 seconds. With the motor running, pour in the garlic oil and process until a smooth puree forms, 5 to 10 seconds more. Season with salt and pepper. Taste and adjust seasonings as needed. If it tastes a little “flat”, add another squeeze of lemon juice and pulse a few times.
Serve with toasted baguette slices, pita chips or fresh veggies.