½teaspoonfreshly minced rosemary(or other fresh herb)
Instructions
In a blender or the bowl of a food processor fitted with an S blade, add the drained beans, olive oil, lemon juice, minced garlic, salt, rosemary, and 1 tablespoon of water. Secure the lid and process until the beans start to break down.
If the dip isn't looking smooth, add more water 1 tablespoon at a time, and blend again. The dip should look silky smooth after 1 to 2 tablespoons of added water, but this will vary on the bean & how well they were drained.
Taste the dip and make any adjustments you like. You can add more lemon juice or lemon zest for a tart flavor, or add black pepper or crushed red pepper flakes for more spice.
Transfer the dip to an airtight container and store it in the fridge until you're ready to serve it. It will keep well in the fridge for up to 5 days.
Notes
Nutrition information is for roughly a 1/4 cup of dip. This information is automatically calculated and is just an estimate, not a guarantee.This recipe should work well with Great Northern, cannellini, or navy beans. If you have garbanzo beans, make hummus instead!Note: If you're not a rosemary fan, try adding fresh basil or dill. It's also delicious with dried oregano! (Start with just a 1/4 teaspoon when using dried herbs.)