Recipe by kelly in TO
This is delicious served with lamb, or eaten as a dip, or spread on toasted sourdough.
- 400 g haricot beans or 400 g cannellini beans
- 1 garlic clove, crushed
- 1 lemon, juice of
- 1⁄2 teaspoon ground rosemary
- 2 tablespoons extra virgin olive oil