Pour the olive oil with the garlic and rosemary into a food processor. Add the remaining ingredients, except the pecans, into a food processor. Blend until very smooth. Adjust to desired thickness by adding extra water if needed.
28 ounces white beans, drained and rinsed, 2 tablespoons orange juice, ½ teaspoon salt, ¼ cup dried cranberries
Serve topped with chopped pecans and/or extra cranberries alongside fresh bread or crackers.
⅓ cup pecans
Video
Notes
Be careful that the olive oil doesn’t burn. You just need to sauté garlic and rosemary until fragrant and then remove the skillet from heat.
Store leftovers in an airtight container in the fridge for up to 5 days.
Serve with crackers, chips, pretzels, veggies, bread, and more!