From the always-reliable serious eats.
File this one under "super easy, super tasty." Total work time was barely 10 minutes, and this works great as a dip, or even as a sandwich spread.
1 can (15.5 oz) cannellini beans, drained and rinsed
2 medium cloves of garlic, peeled (I was a little heavy handed here; probably 3-4 cloves)
2 tsp. freshly squeezed lemon juice
1 tsp. lemon zest (again, a little extra certainly doesn't hurt)
1/4 cup + 1 tbsp. olive oil, divided
2 tsp finely minced fresh rosemary
kosher salt and freshly ground black pepper
1. Put beans, garlic, lemon juice in food processor (use the steel blade). Pulse until the mixture is fairly smooth.
2. With the motor going, pour 1/4 cup olive oil through the feed tube; process until the mixture is smooth.
3. Move bean mixture into small bowl. Stir in rosemary, lemon zest, and remaining 1 tbsp of oil. Season with salt and pepper.
Can be served immediately, or keeps quite well in the refrigerator (tupperware worked fine) for 5-7 days.
File this one under "super easy, super tasty." Total work time was barely 10 minutes, and this works great as a dip, or even as a sandwich spread.
1 can (15.5 oz) cannellini beans, drained and rinsed
2 medium cloves of garlic, peeled (I was a little heavy handed here; probably 3-4 cloves)
2 tsp. freshly squeezed lemon juice
1 tsp. lemon zest (again, a little extra certainly doesn't hurt)
1/4 cup + 1 tbsp. olive oil, divided
2 tsp finely minced fresh rosemary
kosher salt and freshly ground black pepper
1. Put beans, garlic, lemon juice in food processor (use the steel blade). Pulse until the mixture is fairly smooth.
2. With the motor going, pour 1/4 cup olive oil through the feed tube; process until the mixture is smooth.
3. Move bean mixture into small bowl. Stir in rosemary, lemon zest, and remaining 1 tbsp of oil. Season with salt and pepper.
Can be served immediately, or keeps quite well in the refrigerator (tupperware worked fine) for 5-7 days.
