YIELD: 2 quarts quarts canned white cannellini beans, drained and rinsed 3 cloves garlic 2 Tbsps. olive oil 1 lemon, juiced dash hot pepper sauce 1 tsp. rosemary In a food processor, combine beans and garlic. Process and add rosemary and olive oil. Squeeze in lemon juice and a dash of hot pepper sauce. Process until smooth. Serve with crudités, varieties of breads or crackers. Recipe from Richard Rockwell, Executive Chef, Texas Tech University, Lubbock, TX.
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