White Bean Spread

Recipe Ingredients

2		Garlic cloves
1/2 teaspoon	2.5ml	Kosher salt
1		Cannellini beans - (19 oz) - drained, rinsed
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Lemon juice
1/4 teaspoon	1.3ml	Crushed red pepper
1 1/2 teaspoons	7.5ml	Chopped fresh rosemary

Recipe Instructions

Mash garlic with kosher salt into paste in mortar and pestle or with side of chef's knife. Transfer to food processor. Add cannellini beans and pulse just until beans have chunky consistency. Add extra-virgin olive oil, lemon juice and crushed red pepper; pulse just until mixed in. (Do not overprocess.) Transfer to serving bowl and stir in chopped fresh rosemary.

This recipe yields about 3/4 cup.

Source:
Vegetarian Times, March 2001

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