– 1-16 ounce can butter beans, drained and rinsed (see above for butter bean substitutes) – ¼ cup (36g) high quality extra virgin olive oil – Juice from one lemon (~3 Tablespoons) – 1 Tablespoon fresh rosemary (or 2 teaspoons dried) – 1 clove fresh garlic – ½ teaspoon salt – ¼ teaspoon ground black pepper
1. Combine all ingredients in a blender or food processor. 2. Blend on high until smooth and creamy, ~2 minutes. 3. Serve immediately or store in fridge until ready!