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

1. In a food processor, combine beans and garlic. Process and add rosemary and olive oil.
2. 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.