White Bean & Rosemary Dip

Ingredients

• 2 cans (800g) cannellini beans, drained
• 3 tbsp olive oil
• 2 garlic cloves
• 1 tbsp fresh rosemary, finely chopped
• Juice of 1 lemon
• Salt and pepper
• Extra olive oil and rosemary to serve

Method

1. 1

   Blend beans, garlic, lemon juice, and olive oil until smooth.

2. 2

   Add rosemary and blend briefly.

3. 3

   Season generously.

4. 4

   Transfer to a serving bowl.

5. 5

   Drizzle with olive oil and garnish with rosemary.

6. 6

   Serve with pitta or vegetable dippers.