Tuscan Bean Spread

Makes about 1-1/3 cups


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.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.