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Cannellini Bean Spread

Serves 8
Time 1 hr 15 min
Serve this lemony, garlicky bean spread with pita chips or toasted baguette slices.
Ingredients
  • 1/4 cup extra-virgin olive oil, plus 1 teaspoon more for drizzling
  • 2 cloves garlic, crushed
  • 1/2 teaspoon crushed red pepper
  • 2 (13.4-ounce) packages 365 Organic No-Salt-Added Cannellini Beans, rinsed and drained
  • 2 tablespoons lemon juice, or more to taste
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon finely chopped rosemary
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Method

Heat olive oil in a small saucepan over low heat. Add garlic, rosemary and red pepper and cook for 2 minutes. Remove from heat and let sit for at least 30 minutes to allow flavors to meld.

Remove garlic from oil and transfer to a food processor along with the beans.

Process until smooth.

With the motor running, add oil mixture and lemon juice.

Add salt and pepper and pulse to combine.

Transfer to a bowl and allow to sit at room temperature so that flavors intensify. Drizzle with extra olive oil before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 cup extra-virgin olive oil, plus 1 teaspoon more for drizzling
  • 2 cloves garlic, crushed
  • 1/2 teaspoon crushed red pepper
  • 2 (13.4-ounce) packages 365 Organic No-Salt-Added Cannellini Beans, rinsed and drained
  • 2 tablespoons lemon juice, or more to taste
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon finely chopped rosemary
Shop with Prime

Exclusively for Prime members in select ZIP codes.