Ingredients
2 cups cooked white beans, drained
1 to 2 cloves garlic
Salt and fresh-ground pepper
1/4 cup plus 1 tablespoon olive oil
2 teaspoons minced fresh rosemary
Grated rind of two lemons
Preparation
Put the beans in the container of a food processor with 1 clove of garlic and a large pinch of salt. Turn on the machine and add 1/4 cup olive oil in a steady stream. Taste and add more garlic if desired, then puree.
Place the mixture in a bowl and beat in rosemary, lemon zest, and tablespoon of olive oil with a wooden spoon. Add more salt and pepper to taste.
Can be refrigerated for up to 3 days.
