Herbed White-Bean and Tuna Dip

From my favorite online newspaper, the New York Daily News. The food columnist suggests serving this dip with an assortment of crudites - celery, carrot, broccoli and cherry tomatoes.

• Ready In: 10 mins
• Yields: 1 3/4 cups

Ingredients

• 4  cloves garlic, peeled and chopped
• 1 (15 1/2ounce) can white beans, rinsed and drained
• 1 (6 ounce) can albacore tuna in water, drained
• 1⁄2 teaspoon  grated fresh lemon zest (zest of 1 small lemon)
• 3  teaspoons  freshly squeezed strained lemon juice
• 1  teaspoon fresh thyme leave (from about 8 sprigs)
• 1⁄2 teaspoon fresh rosemary leaf
• 1⁄2 teaspoon coarse salt or 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper, to taste
• 4  teaspoons extra virgin olive oil

Directions

1. Puree garlic cloves in a food processor.
2. Add all other ingredients except the oil and process until combined.
3. Add the oil and process until smooth, for a few more seconds.