30 ounce .5 can cannellini beans rinsed drained canned
2 tablespoons rosemary leaves fresh
4 garlic cloves sliced
2 tablespoons juice of lemon fresh
2 tablespoons olive oil
12 servings pita chips
2 tablespoons water
Equipment
food processor
frying pan
Directions
Heat olive oil in a small skillet over medium heat; add garlic and fresh rosemary leaves. Cook until toasted (1-2 minutes).
Transfer toasted garlic and beans to a food processor with fresh lemon juice and water. Pure until smooth; drizzle with additional oil before serving, if desired. Eat with 1 ounce pita chips. Refrigerate remaining dip in airtight container up to 3 days.
