Makes 1¾ cup
For fuller flavor, make several days ahead.
3 Tbs olive oil
1 small onion, chopped
4 garlic cloves, chopped
1 15-oz can navy or garbanzo beans, drained and rinsed
2 to 3 Tbs lemon juice (approx. 1 lemon)
1 Tbs chopped fresh rosemary
½ tsp sea salt
½ tsp ground red pepper
½ tsp crushed red pepper flakes
Garnishes: fresh rosemary sprigs and extra-virgin olive oil
Heat oil in a large skillet over medium-high heat and add onion. Reduce heat to medium, and sauté until tender. Add garlic, and cook 1 minutes more, stirring frequently so garlic doesn’t brown. Remove skillet from heat, and cool to room temperature.
Scrape onion mixture into a blender or food processor. Add beans and remaining ingredients; purée until smooth. Keep refrigerated in an airtight container until ready to serve. Prior to serving, drizzle with olive oil and garnish with rosemary sprigs, if desired.
Enjoy!
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