Rosemary-Lemon Bean Puree |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Adapted from The Minimalist Cooks at Home by Mark Bittman. Who says delicious dips have to be laden with fat - this one is very simple and so tasty. A refreshing alternative. Ingredients:
2 cups cooked cannellini or 2 cups other white beans, drained but quite moist |
1 -3 garlic clove, peeled |
1/4 cup extra virgin olive oil, plus |
1 tablespoon extra virgin olive oil |
salt & freshly ground black pepper |
2 teaspoons minced fresh rosemary |
2 lemons, rind of, grated |
Directions:
1. Put the beans in the container of a food processor with 1 clove of the garlic and a healthy pinch of salt. Turn the machine on and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste and add more garlic if you like, then puree again.
2. Place the mixture in a bowl and use a wooden spoon to beat in the rosemary, lemon zest, and remaining olive oil. Taste and add salt and pepper as needed. Use immediately or refrigerate up to 3 days.
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