Tuscan Bean Spread
1/4 cup olive oil
1 teaspoon chopped fresh rosemary
1 garlic clove, chopped
1/4 teaspoon salt or to taste
One 15-ounce can cannellini beans, rinsed and drained
2 teaspoons grated lemon peel
Lemon juice to taste
Place the first four ingredients in blender; pulse on LOW until combined.
Add beans; blend on HIGH until smooth, scraping down sides of blender with a rubber spatula as needed.
Stir in lemon peel and, if desired, lemon juice to taste.
Serve as a dip with toasted baguette slices and fresh vegetables, or use as a spread for crostini or wraps.
One-half teaspoon fresh thyme leaves may be substituted for rosemary.