Yield
Makes about 8 servings
Time
10 minutes (with pre-cooked or canned beans) prep, 10 minutes total
Note: Can be prepared in advance; easily multiplied

Ingredients

  • 2 cups cooked cannellini or other white beans, drained but quite moist
  • 1 to 3 cloves garlic, peeled
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 2 teaspoons minced fresh rosemary
  • The grated rind of 2 lemons
Instructions
 
1. Put the beans in the container of a food processor with 1 clove of the garlic and a healthy pinch of salt. Turn the machine on and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste and add more garlic if you like, then puree again.
 
2. Place the mixture in a bowl and use a wooden spoon to beat in the rosemary, lemon zest, and remaining olive oil. Taste and add salt and pepper as needed. Use immediately or refrigerate up to 3 days.

Adapted from The Minimalist Cooks at Home by Mark Bittman.