Cannellini are the white kidney beans popular throughout Italy, but you could easily substitute another white bean like navy or great Northern. For a milder spread, replace the hot sauce with ¼ teaspoon ground white pepper. Spread this on crackers or crusty bread (try it instead of mayonnaise on a chicken sandwich) or use as a dip for vegetables.
1 19-ounce can cannellini beans, rinsed and drained
2 tablespoons fresh lemon juice
2 tablespoons rosemary leaves
5 drops hot pepper sauce
Puree the beans, lemon juice, rosemary, and hot pepper sauce in a food processor. Scrape into a bowl, cover, and refrigerate 15 minutes to allow the flavors to blend.
