If you’re in a hurry, this spread comes together super-fast and works as a dip, to dollop on pasta, or to add to an Italian-inspired Buddha bowl. Tonight I used it to spread on a crusty loaf of bread and my husband dropped a healthy serving onto his pasta. I always have these ingredients on hand because I have rosemary in my garden … so it was a snap!
1 (14 ounce) can white beans, drained & rinsed
Juice of 1/2 lemon
1 garlic clove, minced
1 sprig fresh rosemary, minced (about 1 teaspoon)
Salt to taste
Add the beans, lemon juice, and garlic to a food processor (I use my mini prep for this) and blend until creamy. Stir in the rosemary and salt. Serve immediately or chill. You can easily make this a day ahead and store in the fridge in a covered container.


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