1/8 cup plus 2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1 teaspoon dried rosemary
3 cups cooked white beans, drained
Juice from 1/2 of a lemon
1/2 teaspoon salt
More Salt to taste and a few dashes of cayenne pepper
- In a medium skillet, heat 1/4 cup of the olive oil. Add the garlic and rosemary and cook over moderately heat, stirring, until fragrant, about 3 minutes. Don’t let the garlic brown.
- Add the beans and toss to coat.
- Transfer to a food processor. Add lemon juice, season with salt and cayenne and process to a smooth puree.
- Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil.
Serve with vegetable slices or pita chips.