CANNELLINI BEAN DIP with Carrot Chips

Makes about 2 cups

This healthy dip is packed with flavor—Mediterranean all the way. The crunch of the carrots complements the creaminess of the dip. For more variety, you can serve a crudité basket with an assortment of your favorite raw vegetables.

1 (15-ounce) can cannellini beans, rinsed and drained

¼ cup extra-virgin olive oil, plus more for drizzling

1 head garlic, roasted (see here)

1 teaspoon dried rosemary

½ teaspoon cayenne pepper (optional)

Sea salt

4 large carrots, peeled and thinly sliced on a long diagonal

In a food processor, combine the beans, olive oil, roasted garlic, rosemary, cayenne pepper (if using), and salt to taste. Blend until the mixture is smooth.

Transfer the dip to a small serving bowl and drizzle some extra-virgin olive oil on top. Place the bowl in the center of a platter or cutting board and serve with the carrot chips.