Garlic Rosemary White Bean Dip
This recipe can be prepared in just minutes once you have your beans cooked. I use cannelini beans but great northern or navy beans also work. My children love to dip carrots and celery into this dip, or spread it onto homemade gluten-free bread. It also makes a delicious wrap when used as a filling for Brown Rice Tortillas along with a large handful of fresh local salad greens.
You will need to have three cups of pre-cooked beans for this recipe. Two cans of organic white beans can be used instead of cooking your own.
3 cups cooked white beans
¼ cups extra virgin olive oil
¼ cups freshly squeezed lemon juice
2 cloves garlic peeled
1 tablespoons chopped fresh rosemary
1 teaspoons Herbamare
reserved bean cooking liquid (use as needed)