I made white beans in my crockpot the other day, and I let them cook for too long and they turned out really, really mushy. So I figured I’d turn them into a hummus, since they were already halfway there!
This does not have any normal hummus ingredients, so it may be more approriately called rosemary white bean dip, but either way, it has a nice fresh, yet different, flavor. It is much lighter than normal hummus, if you will.
3 c. white beans
juice of 1 – 2 lemons (taste after 1, and add the other if you want; I did)
2 large stalks of rosemary, just strip the leaves/needles off, no need to chop them first
1 t. salt
1/4 t. pepper
2 T olive oil
Put all ingredients except water in a food processor and process until well blended. Taste, and add more lemon or salt to get the flavor you want. Add water for a smoother consistency, though white beans are pretty smooth, anyway.