Friday, August 17, 2012

pinto and rosemary dip

Pinto & Rosemary Dip
1-15 ounce can of Pinto beans, rinsed and drained
1-15 ounce can of white beans, rinsed and drained
2 tablespoons EVOO
2-3 cloves garlic
3 teaspoons fresh rosemary, chopped
1 teaspoon ground cumin
3 tablespoons water
juice of half a lemon
zest of quarter of a lemon
S&P to taste
Place beans, water, lemon juice and salt in food processor. Pulse until almost smooth (may have some whole beans still). Add garlic, cumin, rosemary and EVOO, process until desired consistency is reached. Mix in pepper and more salt if needed. Top with zest and a sprig of rosemary. This hummus-dip is great with vegetables, pita or crackers or even in a wrap. It is super quick and healthy - enjoy!

No comments:

Post a Comment