Rosemary-Lemon White Bean Dip

Ingredients

• 2 cups cooked cannellini or other white beans
• drained but quite moist
• 2 garlic cloves
• peeled
• Salt and freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1 tablespoon minced fresh rosemary
• Grated zest of 1 lemon

Instructions

1. Put the beans in a food processor with the garlic and a healthy pinch of salt.
2. Turn the machine on and add half the olive oil in a steady stream through the feed tube; process until the mixture is smooth.
3. Put the mixture in a bowl and use a wooden spoon to beat in the rosemary, lemon zest, and remaining olive oil.
4. Taste and add salt and pepper as needed.
5. Use immediately or refrigerate for up to 3 days.