Ingredients

• 15 ounces canned reduced-sodium white beans
• 1 garlic clove
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon fresh rosemary (or 1/8 teaspoon dried)
• 3 tablespoons olive oil
• 2 tablespoons water
• 5 basil leaves

Preparation

1. Mince the garlic clove. Place beans in a colander and rinse and drain well.
2. In a medium size pan, heat 2 tablespoons olive oil over low-medium heat. Add garlic and turn heat to low.
3. Add in red pepper flakes and dried rosemary. Stir together until garlic is fragrant, about 3 minutes.
4. Add beans and stir to combine.
5. Transfer bean mixture to a food processor and pulse. Add in 1 to 2 tablespoons of water as needed for preferred consistency.
6. Remove mixture from processor and place in a bowl.
7. Garnish with remaining olive oil and basil leaves.

Helpful hints

• Serve with unsalted pretzels or baby carrots or use as a spread for burgers, wraps or sandwiches.
• Replace the rosemary and basil with any other preferred herbs of choice.
• Can be served warm, cold or at room temperature.
• White beans include cannellini beans, great northern beans and navy beans.
• Substitute boiled white beans for canned beans if desired.
• A 15 ounce can of white beans yields 10.5 ounces after beans are rinsed and drained.