Aired January 28, 2014
Ingredients2 16-ounce cans white beans, drained and rinsed
3 springs of rosemary, steeped in 1 cup extra-virgin olive oil
2 lemons, juiced
1 cup of Kalamata olives
1 cup diced tomato
1/2 cup chives
Grilled flatbreads, for dipping
Purée beans with half the rosemary oil and lemon juice.
Quarter olives and mix with tomato and chives.