Garlic Rosemary White Bean Dip

photo by nourishingmeals.com

One of my all time favorite blogs nourishingmeals.com here has this fantastic recipe. The cookbook they mention is on my sidebar, because it is a must in my arsenal for cooking allergy-friendly. They have wholesome simple recipes that are delicious. The photo is one of their really well done ones that illustrates how great this dip looks. Here's what she says,

"This recipe can be prepared in just minutes once you have your beans cooked. I use cannelini beans but great northern or navy beans would also work. For information on cooking beans and our bean cooking chart, please see page 143 in our cookbook. My kids love to dip carrots and celery into this white bean dip. It makes a delicious wrap when used as a filling for rice tortillas along with a large handful of fresh local salad greens. Enjoy!

3 cups cooked white beans

1/4 cup extra virgin olive oil

1 large lemon, juiced (about 1/4 cup)

1 to 2 cloves garlic, peeled and coarsely chopped

1 tablespoon chopped fresh rosemary

1 teaspoon Herbamare or sea salt

reserved bean cooking liquid as needed

Place all ingredients, except bean cooking liquid, into a food processor fitted with the "s" blade. Process until very smooth and creamy adding bean cooking liquid as necessary to reach desired consistency (start by adding a tablespoon or so at a time).

Chill until ready to serve. The flavors become more pronounced as the bean dip ages in the fridge. Though for the better."