This spread has a long shelf life – it can be refrigerated for up to 2 weeks – and can be pulled out for impromptu entertaining.
Original recipe makes 1 cup
2 tablespoons olive oil, plus extra for drizzling
2 garlic cloves, peeled
2 teaspoons minced fresh rosemary
1 (16 ounce) can white beans, undrained
- Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.
Calories: 48 kcal
Carbohydrates: 6.2 g
Cholesterol: 0 mg
Fat: 1.8 g
Fiber: 1.4 g
Protein: 2.1 g
Sodium: 2 mg