White Bean Dip with Rosemary
Quick and flavorful White Bean Dip with Rosemary is a nice alternative to hummus.
Servings: 2 Cups
- 2 cups white beans, cooked (drained if using canned)
- 2 Tbsp lemon juice
- 1 Tbsp fresh rosemary roughly chopped
- 1 clove garlic minced
- 1/2 cup Extra Virgin Olive Oil, divided
- 1 tsp salt
- 1/2 tsp pepper
Strip the needles from the rosemary stems and roughly chop the rosemary needles. Save a few sprigs for garnish.
Add all ingredients, except 1 tablespoon olive oil, to the mini chopper and blend until completely smooth.
Taste and adjust seasonings as needed.
Refrigerate, covered, if not using immediately.
When ready to serve add the dip to a shallow bowl and drizzle with extra virgin olive oil and garnish with a sprig of rosemary, if desired. Serve with a variety of vegetables, pita chips or crackers.