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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A great recipe from Cottage Living. I like to serve with toasted, salted pita triangles and fresh vegetables. Ingredients:
3 tablespoons olive oil |
1 small onion, chopped |
4 garlic cloves, chopped |
1 (15 ounce) can navy beans or 1 (15 ounce) can garbanzo beans, drained and rinsed |
2 -3 tablespoons lemon juice (about 1 lemon) |
1 tablespoon chopped fresh rosemary |
1/2 teaspoon sea salt |
1/2 teaspoon ground red pepper |
1/2 teaspoon red pepper flakes |
Directions:
1. Heat oil in a large skillet over medium-high heat, and add onion.
2. Reduce heat to medium and saute until tender.
3. Add garlic, cook one minute more, stirring frequently so garlic doesn't brown.
4. Remove skillet from heat, and cool to room temperature.
5. Scrape onion mixture into a blender or food processor.
6. Add beans and remaining ingredients; puree until smooth.
7. Keep refrigerated in airtight container until ready to serve.
8. Garnish with fresh rosemary and olive oil if desired.
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