Rosemary White Bean Hummus

Ingredients

• 1 can (15 ounces) white beans, such as cannellini, drained, 3-4 tablespoons liquid reserved
• 3 tablespoons tahini
• 3 tablespoons fresh lemon juice (from 1 lemons)
• 2 tablespoons extra-virgin olive oil
• 1 small garlic clove
• 1 tablespoon Rosemary
• Coarse salt
• 2 teaspoons lemon zest (optional)

Directions

1. Puree beans, tahini, lemon juice, oil, garlic and rosemary in a food processor until smooth, adding reserved bean liquid as needed to thin hummus to attain desired consistency.
2. Season with salt to taste. If you desire a stronger lemon flavor, add in the lemon zest.
3. Serve with fresh cut vegetables and bread (if desired).