Rosemary White Bean Hummus

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
water
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.

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