White Bean Dip

• servings: 4 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

1½ cups cooked cannellini beans (drained and rinsed)

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

½ teaspoon lemon zest

1 small garlic clove

½ teaspoon sea salt

Freshly ground black pepper

2 to 4 tablespoons water (if needed)

2 tablespoons torn fresh basil leaves

2 teaspoons chopped fresh rosemary leaves

Directions

In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and several grinds of pepper until combined. If the bean dip is too thick, slowly add the water with the food processor running. Process until smooth. Blend in the basil and/or rosemary, if desired.

Serve with veggies or pita.