Bean, Lemon and Rosemary Hummus

From: Veggie Feasts

Ingredients:

• 6 TBSP Extra Virgin Olive Oil
• 4 shallots, finely chopped
• 2 large garlic cloves, crushed
• 1 tsp chopped rosemary
• grated rind and juice of 1/2 lemon
• 2 400 g (13 oz) cans butter beans
• salt and black pepper
• toasted Ciabatta

Directions:

1) Heat the oil in a frying pan.
2) Add the shallots, garlic, chopped rosemary and lemon rind.








3) Cook over a low heat, stirring occasionally, for 10 minutes until the shallots are softened.
4) Cool.






5) Add everything to a food processor (or pot if you don't are are going to use a potato masher) and combine.
6) Spread hummus on toasted ciabatta.