From Everyday Food, April 2010.
In a food processor, combine:
- 2 cans (15.5 oz ea.)cannellini beans, rinsed and drained,
- 3 tbsp Extra virgin olive oil
- 1-2 tbsp red-wine vinegar
- 1/4 c. water.
Process until smooth, adding more water if needed.
Add 2 tsp finely chopped fresh rosemary and pulse until combined.
Season with coarse salt and ground pepper.
Transfer to a serving bowl and drizzle with a little oil.