This is an easy dip to make and if you have any leftovers, use it as a spread for tomato sandwiches. You can substitute lemons or lemon juice when a recipe calls for preserved lemons, but if you do not have preserved lemons in your fridge, you are missing a lively ingredient that really gives dishes that added acid kick!

Serves 10

• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, sliced thinly
• 1 tablespoon fresh rosemary, chopped
• 1 15-ounce can cannellini beans, drained with liquid reserved
• 2 tablespoons diced preserved lemon peel (may substitute lemon juice)
• Sea salt to taste

1. In a medium skillet, heat oil over medium-high heat. Add garlic and cook until soft. Add rosemary.

2. Place beans in a food processor and pour the rosemary-garlic-oil mixture over the beans. Process, adding the lemon or lemon juice. Add some liquid from the beans if needed or desired for consistency. Salt to taste.

This recipe was originally published with the article, Beach Party Paella.