1 Tbsp. olive oil
4 garlic cloves, minced
2 Tbsp. fresh lemon juice
1 Tbsp. tahini (sesame seed paste)
1 Tbsp. water
1 tsp. minced fresh or 1/4 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. black pepper
1 (19-ounce) can cannellini beans or other white beans, drained
1. Heat oil in a small nonstick skillet over medium heat. Add garlic; saute´
1 minute or until lightly browned (do not over cook). Place garlic mixture,
lemon juice, and remaining ingredients in a blender; process until smooth.
Spoon into a bowl; cover and chill. |
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