• 1 can cannellini beans (14 ounces), rinsed and drained
• 1 clove garlic
• 1 1/2 tablespoons extra virgin olive oil (EVOO)
• 1 tablespoon fresh rosemary leaves, chopped
• 6 sprigs fresh thyme, leaves stripped
• Coarse salt and black pepper
• 3 tablespoons chives, chopped

Pulse all the ingredients except the chives in a food processor to form a smooth paste. Transfer to a bowl.


Serve on bruschetta and garnish with chopped chives.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.

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