2 cans white kidney beans (cannelini) drained
2-3 cloves garlic, minced
2 tsp. lemon zest
1 tsp. fresh rosemary, chopped
1/2 tsp. crushed red pepper
3/4 cup grated Cabot Clothbound or Seriously Sharp Cheddar (optional)
sea salt and ground pepper to taste
1/4 cup extra virgin olive oil
- Zest lemons, taking care only to use the bright yellow skin. Avoid the white layer underneath, which is bitter. Mince garlic and rosemary.
- Put beans, cheddar, zest, garlic, rosemary, and red pepper in the bowl of a food processor and pulse, slowly adding olive oil until thoroughly mixed and not quite creamy. Taste and add salt and pepper as needed.
The spread can be served immediately or kept for several days in the refrigerator. Serve at room temperature to bring out all the flavors.