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Cannellini Bean and Rosemary Dip

We nearly always have a can of cannellini beans in the pantry and, when in need of a quick appetizer, they come in rather handy now that we have this recipe in our repertoire. Tip everything into a small food processor, pulse to combine and serve: it simply couldn’t be easier than that! Fresh rosemary and lemon provide the perfect foil to the creamy beans in this low-fat, but surprisingly luscious, dip. Serve with toasted pita bread, pita chips, or cruditè for a quick and delicious nibble.

Cannellini Bean and Rosemary Dip

14 oz. can cannellini beans, drained and rinsed
1 small garlic clove, crushed
1 tsp. finely chopped fresh rosemary
¼ tsp. grated lemon zest
2 tsp. lemon juice
2 tbs. Greek yogurt
salt and pepper to taste
1 tsp. toasted pumpkin seeds (pepitas), to garnish

Place everything except the pumpkin seeds in the bowl of a small food processor and blitz. Check the seasoning and add more lemon juice or yogurt as necessary. Spoon into a bowl, sprinkle with pumpkin seeds and a bit more black pepper, and serve.

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