Ingredients
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2 cups cooked or canned Cannellini Beans
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2 tablespoons freshly squeezed Lemon Juice
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1½ teaspoons finely chopped Rosemary
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1½ teaspoons smoked Paprika
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1 teaspoon coarsely chopped Garlic
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¼ cup Olive Oil
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Kosher Salt
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freshly ground Black Pepper
Directions
Steps
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1
Done
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In the bowl of a food processor fitted with the metal blade, process the beans, lemon juice, rosemary, paprika, and garlic until smooth, 2 to 3 minutes. Scrape down the sides of the bowl. |
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2
Done
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With the motor running, drizzle the olive oil through the feed tube until the spread is smooth. Season to taste with salt and pepper and pulse once or twice to mix. Use immediately or refrigerate for up to 2 weeks in a lidded container. |
