14 or 15 oz. can white beans (such as great northern or navy), rinsed and drained
1/2 t. kosher salt
1/4 t. finely chopped fresh rosemary
3 T. olive oil
1 T. freshly squeezed lemon juice
1/2 t. of grated lemon zest
1 small garlic clove, pressed
Blend all the ingredients in a food processor until smooth. Add a tablespoon or two of hot water if the dip doesn't become creamy.
Notes: The rosemary flavor is so mild it's almost non-existent, so you could certainly increase the amount you use. I use two cups of dried beans that I've previously cooked and frozen, lemon thyme instead of lemon zest because we have it in our yard, way more rosemary and thyme (zest) than the recipe calls for, and usually skip the oil completely. We've had this with a variety of veggies and crackers, but it also makes a great sandwich spread if you toast the bread, slather a bunch of dip on it, then top with lettuce, cucumber, and tomato. Or just spread it on toast and eat it that way, which I love.