Rosemary-White Bean Hummus

Ingredients

• 15 ounce .5 can cannellini beans white rinsed drained canned
• 1.5 teaspoons rosemary fresh chopped
• 2  garlic cloves thinly sliced
• 0.5 teaspoon ground cumin 
• 1.5 tablespoons juice of lemon fresh
• 2.5 teaspoons olive oil 
• 0.3 teaspoon salt 
• 1 teaspoon tahini (sesame seed paste)
• 3.5 tablespoons water divided

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

1. Heat oil in a small nonstick skillet over medium heat.
2. Add garlic, rosemary, and cumin. Saut 1 to 2 minutes or until garlic begins to brown.
3. Remove from heat; let stand 10 minutes
4. Place beans, 2 tablespoons water, lemon juice, tahini, and salt in a blender or food processor; process until smooth.
5. Add garlic mixture and 1 1/2 tablespoons water, if needed, until spread is desired consistency.
6. Place spread in a small bowl and garnish with rosemary sprigs, if desired.
7. Serve at room temperature, or cover and chill until ready to use.
8. Serve with pita bread or fresh cut vegetables.