2 cans Great Northern Beans, drained and rinsed
2 tablespoons olive oil
½ small onion, diced
1 tablespoon fresh rosemary, chopped
1 cup oil packed sun-dried tomatoes, drained
1 ½ tablespoons chopped shallots
3 cloves garlic
4 tablespoons olive oil
1 ½ teaspoons fresh lemon juice
1 ½ teaspoons Kosher salt
¾ teaspoon freshly ground pepper
¼ teaspoon crushed red pepper flakes
2 tablespoons Italian parsley, chopped
Heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the onion and shallots and sauté until soft, about 3 minutes. Add the garlic and cook an additional minute. Remove from the heat and cool slightly.
In the bowl of an electric food processor, add the beans, sun-dried tomatoes, cooled onion mixture and chopped rosemary. Using the on/off button, process the mixture until smooth, scrapping down the sides of the bowl occasionally.
Add the lemon juice, olive oil, salt, pepper and crushed red pepper flakes and process until blended.
Adjust the seasonings, if necessary. If the mixture is too thick, thin with a little hot water.
Place in a serving bowl and garnish with lemon wedges and Italian parsley. Serve with pita chips.
Makes about 3 ½ cups