White Bean Purée

A bold bouquet of fresh garlic and rosemary enlivens this creamy white bean purée - a healthy, nutrient-rich accompaniment to vegetable crudités, toasted pita points, or a crispy baguette.

2 Tbsp. extra-virgin olive oil
½ large onion, diced
1 clove garlic, minced
½ tsp. fresh rosemary leaves, finely chopped
2 (15.5 oz) cans white beans, such as cannellini, drained
¾ cup chicken broth
¾ tsp sea salt
¼ tsp black pepper, freshly ground
1½ tsp lemon juice, freshly squeezed

Heat olive oil in a medium pot over medium-low heat. Add onion and sauté until softened and translucent, about 8-10 minutes. Add garlic and rosemary; cook 2 minutes more. Add beans and chicken broth.

Stir to combine and heat beans through. Transfer to the bowl of a food processor and add salt, pepper and lemon juice. Pulse until beans are no longer visible, but mixture still has some texture. Serve warm.

Makes 4 servings.