Rosemary-Lemon Bean Dip

Drain and rinse a can of white beans (such as cannellini) and add them to the bowl of a food processor with 2 cloves of garlic.

While the machine is running, add ¼ cup olive oil through the feed tube in a slow stead stream. Puree until the mixture is smooth.

Transfer to a bowl and stir in 1 tablespoon minced rosemary, the grated zest and juice of a lemon.

Season with salt and freshly ground black pepper.