White Bean, Rosemary And Sun-Dried Tomato Spread - cooking recipe

Ingredients

1 (14 1/2 ounce) can cannellini beans, drained and rinsed
1/2 teaspoon fresh rosemary, roughly chopped
1 garlic clove, roughly chopped
1/2 teaspoon lemon zest
2 teaspoons fresh lemon juice
1 teaspoon extra virgin olive oil
3 tablespoons sun-dried tomatoes, finely diced
fresh ground black pepper (to taste)

Preparation

Place all ingredients except pepper in a food processor (I use a mini chopper for this). Blend until it is pureed. Add pepper to taste.
Chill at least 30 minutes and up to a day and serve with cut up vegetables or pita chips.
Two tablespoons per serving = 1 point.