This recipe is really good and super easy. Things I did... I sauteed the garlic in about 2 tablespoons of olive oil. I added the drained beans and sauteed them a little bit. I added a 1/4 cup of white wine. Warm through and then added to the food processor and pulsed. I also added about 2 tablespoons of Parmesan cheese in the processor. Used this on crusty Italian bread. I topped some with hot peppers to add a little heat and those were the best ones!!! Very easy recipe to make and different from the usual appetizers you put out. Thanks

This is actually white bean hummus. We did NOT like it the way the recipe was written. We tried our best to "doctor" it up but even with more garlic, more salt, more pepper, addition of parsley, chicken bouillon, roasted red bell peppers... tasting and adding every step of the way we were unable to make this work. I keep thinking that maybe it would have tasted better if it sat a day or two for the flavors to marry.

This is a good recipe, but next time I'll change some things. It did not come out thick like a spread, so I will reduce the liquid. Also, I will blend the beans in the food processor rather than do all that mashing. I thought that was a lot of needless work. Also, the garlic needs to be minced before putting it in the pan. It does not soften quickly enough to mash. The recipe needed a little salt, and I added a little extra garlic powder. Then it tasted good. This is a nice recipe to have on hand. Thanks.

I did not care for this. All you could taste was the rosemary which was not a good combo with the beans. Nice idea, but lose the rosemary

An easy and tasty dip. I used dried rosemary, but followed everything else. A nice recipe to keep handy when you're in need of a party dip at the last minute!

One of our local restaurants makes a dip very similar to this. My husband liked this one better. I wasn't quite as impressed as he was, but I did like it.

What a great idea -- a dip made by mashing the beans while they're simmering. Anything to avoid dragging out/cleaning up the food processor! I used fresh rosemary from my garden and added 1/8 cube of Knorr's vegetable stock to enhance the flavor. Very easy to make, economical, and also nice to have a dairy-free dip to balance out whatever else you are serving that has cheese in it.

Very good - it was a hit. The only thing I'd change is maybe reducing the rosemary a little bit. That ended up being a very powerful taste. Otherwise, great!

Very Good

I didn't add the juice from the beans (gross!) Instead I rinsed them as usual and subbed some white wine and water. Used as a spread on grilled vegetable and chicken wraps. Yummy, healthy -a new favourite for sure. Thanks for the recipe!

This was a toss up. Husband liked it I did not like at all. Rosemary too over-powering (for me). Thanks for sharing though!

So much better than I thought, it was a big hit at the party. I prepared it early in the day and kept it in the fridge but warmed it a bit to room temp before serving. Such great flavors and so very easy (my 8 year old basically made it!). Fresh rosemary and garlic are the key.

Yummy and quick and - best yet - made entirely from things that are around in the kitchen anyway. I used 1/2 tsp of dried rosemary instead of fresh, sauteed it for a few minutes with three crushed cloves of garlic (by "crushed," I mean "smacked with the flat side of a chef's knife to get the paper off and then thrown in a pan," not "put through a garlic press") and then added the beans. I thought it needed a little acid to brighten it up; if I'd had lemon juice I would have used that, but since I didn't, I used some cayenne pepper sauce (like Frank's Red Hot) instead. It didn't need any salt but I added quite a bit of freshly ground black pepper. On whole wheat toast with a little grated parmesan, an easy and protein-riffic lunch! Thanks!

I love this dish because what doesn't get eaten as an appetizer can then be used as a sandwich spread.

I thought that it was too garlicy, salty and powerful. The texture was ok once I added some chickpeas, but otherwise it was too soupy...

Very good. I pressure cooked dry nothern beans for about 45 min (1/2 lb) and sauted minced garlic with ts of dry rosemary, threw in the beans with about 1/8 c of the broth, mashed it and stirred in some white wine, about 2 TB. I tasted it before adding the wine and thought the wine would be a nice touch. I used Chablis. I will be making again.