Heat oven to 350° and line a sheet pan with parchment paper
Ingredients
- 2 Cups cooked cannellini beans
- 3 cloves garlic, peeled
- 2 teaspoons fresh rosemary, minced
- 2 teaspoons cumin seeds, ground in mortar and pestle
- 1 lemon, zested and juiced
- 1 teaspoon salt
- ½ teaspoon salt
- ¼ teaspoon olive oil
Directions
- In a small saute pan, heat olive oil over medium high heat. Add garlic and saute for 2 to 3 minutes or until golden brown.
- In a food processor, combine beans, garlic, rosemary, cumin, lemon zest and juice, salt and pepper. Turn on and slowly drizzle in the olive oil. Blend until smooth.
- Taste and adjust seasonings to your liking.
- Serve and enjoy!