By Chef Alli

Ingredients

• 15 oz. can Great Northern or Cannellini white beans, drained and rinsed
• 2 tsp. minced fresh rosemary leaves
• ¼ tsp. lemon zest
• 2 tsp. freshly squeezed lemon juice
• ½ tsp. ground cumin
• 3 Tbs. good olive oil
• 4 cloves peeled, roasted garlic (or 1 tsp. roasted garlic paste, or 1 tsp. granulated garlic)
• Kosher salt and freshly ground black pepper, to taste
   

Instructions

1. In a food processor bowl, add the rinsed beans, rosemary, lemon zest and juice, cumin, olive oil, and garlic; pulse to blend until dip is a smooth consistency, scraping down the sides of the food processor, if needed.
2. Season dip to taste with salt and pepper, then transfer dip to a serving bowl and top with a good drizzle of olive oil and a few fresh rosemary leaves.  Serve with your favorite crackers, pita chips, or fresh veggies.