Rosemary-Lemon White Bean Dip

Rosemary-Lemon White Bean Dip
copied from the New York Times

Yield 2 cups

Time 10 minutes using precooked or canned beans

Mark Bittman
Ingredients

* 2 cups cooked white beans, like cannelini, drained but moist
* 1 to 3 cloves garlic, peeled (my note: I used one large garlic clove, and should have used less - although I love garlic, the taste was way too strong in this. Maybe it was the garlic.)
* Salt and freshly ground black pepper to taste
* 1/4 cup plus 1 tablespoon extra virgin olive oil
* 2 teaspoons minced fresh rosemary
* Grated rind of 2 lemons

Method

* 1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
* 2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.