3 cups cooked white beans
1/4 cup extra virgin olive oil
1 large lemon, juiced (about 1/4 cup)
1 - 2 cloves garlic, peeled and coarsely chopped
1 Tbsp. chopped fresh rosemary
1 tsp. Herbamare or sea salt
Reserve bean cooking liquid as needed
- Place all ingredients, except cooking liquid, into a food processor fitted with the “s” blade.
- Process until smooth and creamy, adding bean cooking liquid as necessary to reach desired consistency (start by adding a Tbsp. at a time).
Chill until ready to serve. Flavors become more pronounced as the bean dip ages in the fridge.
Recipe from: www.NourishingMeals.com