Tuscan White Bean Dip

Very similar to hummus, this cannellini bean dip has a light and clean flavor thanks to the rosemary.  To be honest, I wasn’t sure I would like this as I sometimes find rosemary overpowering.

To my surprise, it was perfect.  Served alongside some mixed olives and fire-roasted peppers, this was a meal for me!

• 1 can (14.5 ounces) white cannellini beans, or 2 cups cooked, drained (reserve 1/4 cup water)

• 1/2 teaspoon kosher salt (less if using canned)

• 2-5 cloves garlic, fresh or roasted

• leaves from one 2-inch sprig rosemary

• 2 tablespoons olive oil

• 2 tablespoons reserved water (add more, if needed)

• fresh ground pepper

• More olive oil to garnish

Place beans, salt, garlic, herbs, pepper, and 2 tablespoons reserved water.  Process until smooth and creamy.  Add the olive oil and process a few more seconds.  Taste for seasonings and adjust.

Serve garnished with a little drizzle of olive oil.

Delicious served on crostini topped with arugula, prosciutto, or just by itself.  Or with crackers, carrots, and celery…delicious!