Tuscan White Bean Dip
Kristin's Go-to Entertaining Appetizer
2 cans rinsed and drained chickpeas
2 minced garlic cloves
1 tablespoon minced rosemary
Place minced garlic and minced rosemary in food processor. Pulse until finely chopped. Add rinsed and drained chickpeas, 1/2-1 teaspoon of kosher salt and pulse to combine. With food processor running add water to slightly thin the mixture, then add Bonacci EVOO until creamy. Place in shallow dish and drizzle with more Bonacci EVOO. Serve with pita crisps and vegetables.