This is an easy, versatile go-to spread that brightens up any occasion. Our recipe is a hybrid between that found in Tuscany and Greece. It keeps well for a week or more tightly covered in the refrigerator. Just allow it to come to room temperature or warm slightly before serving.
2 cups cooked white beans
3 cloves garlic, peeled
1 tablespoon fresh chopped rosemary
1/2 teaspoon dried red pepper
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup chicken broth
Juice of 1/2 lemon
Drain and puree the beans. Mince the garlic, rosemary, and red pepper. Melt the butter in a saute pan, add the minced ingredients, and saute until the garlic is soft. Add the bean puree, salt, and pepper, and mix well. Add the chicken broth; mix well. Cook over medium-low heat until the mixture is a good spreading consistency, about 10 minutes. Remove from the heat and stir in the lemon juice. Serve on crostini with roasted vegetables and a fresh herb garnish or as a dip for pita chips, crudites or crackers.