Tuscan White Bean Dip

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   Slowly brown garlic cloves in oil over medium low heat. Add rosemary and chicken stock. Bring to a low boil. Turn down to low and add beans, cumin and salt and pepper. Cook for 20 minutes over low heat until liquid reduces somewhat and beans are very soft. Let cool about 30 minutes, then puree in food processor with lemon zest, juice and parsley. Check for seasoning (will probably need salt and pepper). Let cool to at least room temperature before using as a spread.

* Per serving · 4 servings · Values may vary.

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