Rosemary-White Bean Hummus

Ingredients

• 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)

Preparation

1. Heat oil in a small nonstick skillet over medium heat. Add garlic, rosemary, and cumin. Sauté 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.