pieKnits

I have a great food processor, a love of all things hummus-like and a gigantic overgrowing rosemary bush. This recipe? perfect solution.

Excuse the utilitarian serving bowls. Bad blogger me didn’t want to dirty some pretty serving dishes just for the sake of a photo. Call it being lazy green.

White Bean and Rosemary Spread/Dip
adapted from Food.com

• 2 (16 ounce) cans cannellini beans, rinsed and drained
• 2 garlic cloves, chopped (1 teaspoon)
• 1/4 cup extra virgin olive oil (I go light on this)
• 1 lemon, juice and zest of
• 2 teaspoons chopped fresh rosemary leaves
• 1/4 – 1/2 cup chopped flat leaf parsley
• Salt and pepper, to taste
• 2 – 3 tablespoons tahini sauce (optional)
• 2 – 3 sun-dried tomatoes packed in oil, chopped (optional)
• 1/8 – 1/4 cup olives, sliced (optional)
• 1/4 cup toasted nuts (optional)
• rosemary sprig (to garnish) 

Combine all except optional and garnish ingredients in a food processor bowl fitted with the steel blade. Process until smooth, about 30 seconds.

From here you can divide into separate portions to add optional ingredients or leave as is. I added tahini sauce to the entire batch, then sun-dried tomatoes to 1/3.

Season to taste with salt and pepper. Transfer to a bowl(s) and refrigerate at least 20 minutes to let flavors meld.

Use as a spread on sandwiches or serve with crisp bread, chips/crackers and/or veggies as a dip. I may go do that immediately upon completing writing this…