Dairy-Free White Bean and Rosemary Dip with Grilled Pita

Ingredients

• 1 can (15 oz) Canned cannellini beans
• 3 tbsp Olive oil
• 2 cloves Garlic
• 1 tbsp Fresh rosemary
• 2 tbsp Lemon juice
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 4 pieces Pita bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Open the 1 can (about 425 g) Canned cannellini beans. Pour them into a fine-mesh sieve set over a bowl or the sink. Rinse the beans under cool running water, then let them drain completely.
2. 2Place the rinsed and drained cannellini beans into a food processor. Add the 3 tablespoons of Olive oil, 2 cloves of Garlic (peeled), 1 tablespoon of Fresh rosemary, 2 tablespoons of Lemon juice, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black pepper.
3. 3Process the ingredients in the food processor until the mixture is completely smooth and creamy. This may take 1-3 minutes, depending on your machine. Scrape down the sides of the bowl as needed.
4. 4Preheat your grill or a grill pan over medium heat. For an electric grill, this is typically around 190°C.
5. 5Lightly brush both sides of each of the 4 pieces of Pita bread with a little of the 3 tablespoons of Olive oil (you may not need all of it). Place the pita bread on the preheated grill.
6. 6Grill the pita bread for 2-3 minutes on each side. You are looking for the pita to become warm and have light char marks. Remove the pita from the grill once done.
7. 7Serve the creamy white bean dip immediately with the warm grilled pita bread.

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