1.5 cups cooked navy beans (ideally a bit over-cooked so the beans are easier to blend)
1.5 tablespoons rosemary (You can use less if you aren’t as in love with rosemary as I am)
1.25 tablespoons olive oil (Add more if needed to make the dip blend smoothly. Better quality olive oil will produce tastier results.)
2 squirts French’s brown mustard (approx 2 teaspoons)
1 tsp roasted garlic (optional)
1/4 tsp sage
salt and pepper to taste
Direcitons: Combine all ingredients in a food processor (use an immersion blender or potato masher if you don’t have one), eat with toast or wheat crackers.
Would pair well with: cherry tomatoes and most roasted veggies
If I made this recipe again, I would: add 2 teaspoons chopped roasted walnuts and eat it with carrot sticks that had been roasted with garlic.