Rosemary Lemon Bean Puree

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Adapted from the minimalist cooks at home by mark bittman. who says delicious dips have to be laden with fat - this one is very simple and so tasty. a refreshing alternative.

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Steps

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Put the beans in the container of a food processor with 1 clove of the garlic and a healthy pinch of salt.

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Turn the machine on and add the 1 / 4 cup olive oil in a steady stream through the feed tube.

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Process until the mixture is smooth.

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Taste and add more garlic if you like , then puree again.

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Place the mixture in a bowl and use a wooden spoon to beat in the rosemary , lemon zest , and remaining olive oil.

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Taste and add salt and pepper as needed.

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Use immediately or refrigerate up to 3 days.

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Ingredients

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cannellini, garlic clove, extra virgin olive oil, salt & freshly ground black pepper, fresh rosemary, lemons, rind of