Ingredients
1/4 C. Olive Oil
2 Cloves Garlic (Minced)
2 Cans White Beans (Drained and Rinsed)
Dash of Lemon Juice
Salt to taste
3 Sprigs Rosemary
Method
1. Cook half the olive oil and garlic for one minute. Pour into food processor. Add white beans, lemon juice and salt. Process.
2. Wipe out pan. Add remaining olive oil and rosemary. Warm 3 minutes. Remove and let cool 10 minutes. Strain out rosemary and drizzle olive oil over bean dip (to taste).
3. Mince 1 t. rosemary and sprinkle over top
4. Dip veggies, bread and/or tortilla chips
I made this for our Tapas and Sangria Shower and it was the only thing I wasn’t happy with, but I’m posting the (amended) recipe because I know how to make it better now that I’ve made it once. The original recipe called for far to much lemon juice and salt. I actually had to throw out half of it and add a new can of just beans and it was still too salty. The recipe also calls for too much rosemary olive oil drizzled over top. It should be just enough to look pretty, not so much it makes your dip oily. This is essentially a jazzed up hummus. It would be really nice to have this recipe, traditional hummus and a red bean hummus (made exactly like regular hummus but with kidney beans instead of chickpeas) as a treo with fresh chips and veggies.
