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CANNELLINI BEAN & ROSEMARY DIP

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b2ap3_thumbnail_white-bean-lemon-rosemary-spread.jpgIngredients

  • 2 – 15.5 oz cans Ziyad Cannellini beans
  • 3 tablespoons Sultan Brand Extra Virgin Olive oil
  • 2 cloves crushed Garlic
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 cup chicken or vegetable stock
  • 2 teaspoons Ziyad Brand lemon juice

Directions

Rinse and drain the beans and set aside.

Heat the olive oil in a saucepan and cook the garlic and rosemary for 1 minute, or until the garlic is softened.

Add the beans and stock and bring to a boil.

Reduce the heat and simmer for 3-4 minutes. Allow to cool. Blend or process the mixture in a blender in small batches until smooth.

Add the lemon juice and season, to taste. Serve with toasted pita bread.

This dip can be kept in the refrigerator in a covered container for several days.

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