Spicy White Bean Dip

Yield: Makes about 1 3/4 cups

Ingredients

· 3 tablespoons olive oil

· 1 small onion, chopped

· 4 garlic cloves, chopped

· 1 (15-ounce) can navy or garbanzo beans, drained and rinsed

· 2 to 3 tablespoons lemon juice (about 1 lemon)

· 1 tablespoon chopped fresh rosemary

· 1/2 teaspoon sea salt

· 1/2 teaspoon ground red pepper

· 1/2 teaspoon crushed red pepper flakes

· Garnishes: fresh rosemary sprigs and extra-virgin olive oil

Preparation

1. Heat oil in a large skillet over medium-high heat, and add onion. Reduce heat to medium, and sauté until tender. Add garlic, and cook 1 minute more, stirring frequently so garlic doesn't brown. Remove skillet from heat, and cool to room temperature.

2. Scrape onion mixture into a blender or food processor. Add beans and remaining ingredients; puree until smooth. Keep refrigerated in an airtight container until ready to serve. Garnish, if desired and serve with pita chips.