• 2 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.

Put bean purée in a bowl and top with olive mixture. Garnish with a few drops of rosemary oil and serve with grilled flatbreads.d