INGREDIENTS
1 1/2 cups
white kidney OR cannellini beans (one 14-ounce can, drained and rinsed)
1/2
lemon (juiced (about 2 teaspoons))
2 tbsp
extra virgin olive oil
1 clove
garlic
1/2 tsp
cumin
1/2 tsp
sea salt
cayenne pepper
1 tsp
chopped fresh rosemary