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.