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.
Ingredients
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)
