INGREDIENTS
3 1/2 cups
cannellini beans (drained and rinsed)
1/2 cup
olive oil
1/4 cup
lemon juice
3 cloves
garlic
2 tbsp
fresh rosemary (minced)
1/2 tsp
salt
1/4 tsp
cayenne
Crunchmaster gluten-free, whole grain crackers (to serve)
baby carrots (to serve)