Rosemary-White Bean Hummus

• 2 1/2 teaspoons olive oil
• 2 garlic cloves, thinly sliced
• 1 1/2 teaspoons chopped fresh rosemary
• 1/2 teaspoon ground cumin
• 1 (15-ounce) can cannellini or other white beans, rinsed and drained
• 3 1/2 tablespoons water, divided
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon tahini (sesame seed paste)
• 1/4 teaspoon salt
• Rosemary sprigs (optional)

1. Heat oil in a small nonstick skillet over medium heat. Add garlic, rosemary, and cumin. Saute 1 to 2 minutes or until garlic begins to brown. Remove from heat; let stand 10 minutes
2. Place beans, 2 tablespoons water, lemon juice, tahini, and salt in a blender or food processor; process until smooth. Add garlic mixture and 1 1/2 tablespoons water, if needed, until spread is desired consistency. Place spread in a small bowl and garnish with rosemary sprigs, if desired. Serve at room temperature, or cover and chill until ready to use. Serve with pita bread or fresh cut vegetables.

olive oil, garlic, rosemary, ground cumin, other white beans, water, lemon juice, tahini, salt, rosemary

Taken from www.myrecipes.com/recipe/rosemary-white-bean-hummus (may not work)