White Bean Hummus

2 cans of white cannellini beans

1/2 cup tahini paste

1/2 lemon juiced

2 garlic cloves peeled

1/2 cup extra virgin olive oil

1 sprig of rosemary

salt and pepper to taste

Place the sprig of rosemary into the olive oil and let stand over night. Drain one can of the cannellini beans and leave the juice in the other. Place beans, tahini, lemon juice, garlic cloves into a food processor and blend. Remove the rosemary sprig from the olive oil. Slowly pour the oil into the spout and add about half. Check thickness and continue to add until you find the texture you prefer. Add salt and pepper to taste.